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Florentine Spaghetti Bake Recipe

Florentine Spaghetti Bake Recipe

This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher's wife, says she serves it often to satisfy her hardworking family. —Lorraine Martin, Lincoln, California
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing YIELD:9 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 pound bulk Italian sausage
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 large egg, lightly beaten
  • 2 cups (16 ounces) 4% cottage cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until heated through.
  • 2. Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, seasoned salt and pepper. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
  • 3. Cover and bake at 375° for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings.

Nutritional Facts

1 serving (1 piece) equals 491 calories, 28 g fat (12 g saturated fat), 96 mg cholesterol, 1,243 mg sodium, 33 g carbohydrate, 3 g fiber, 26 g protein.

Reviews for Florentine Spaghetti Bake

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MY REVIEW
Reviewed Jan. 26, 2016

"I used fresh mushrooms and fresh spinach and it was a very tasty dish."

MY REVIEW
Reviewed Jan. 24, 2016

"I also used fresh portabella mushrooms and added a bit more than the recommended amount. Turned out fine."

MY REVIEW
Reviewed Jan. 23, 2016

"For my personal taste, there are a few changes that bring this recipe up to a 5 star; while keeping the basic recipe the same. 1) Use FRESH portabella mushrooms. I get why this writer uses canned mushrooms.....they keep on a shelf in a pantry. However they are rubbery and give no beefy taste.. 2 ). Same goes for the spinach. A 28 to 32 oz bag of fresh spinach cooks down to equal a 10 oz box frozen . I like the taste of fresh spinach, MUCH MUCH BETTER. I wilt the spinach down in a fairly dry pan. (Just a little cooking spray) over medium low heat,with a pinch of kosher salt OR garlic salt and a T. or so of parm cheese. OR just stir into the meat mix. The cottage cheese filling gets a nice flavor boost if you add a good pinch of dried basil (1/2 teaspoon or so ) and same amount of garlic powder and oregano. No need to go crazy with ALOT . but spicing up the cottage cheese is essential in my opinion. I do the same for any dish that calls for ricotta.."

MY REVIEW
Reviewed Jan. 22, 2016

"The title of the recipes in this section is" 9X13" baking dish. is there such a thing?

My oblong glass dishes are 8" X 12" Not saying there is not such a dish but I have not seen one. don't think the dishes would be interchangeable with the metal pans. They are different sizes and types of material, The glass dishes bake at a faster rate and many recipes say to lower the temp by 25 degrees if using glass.
They are not even featuring these in many of the recipes..appear to be square dishes.
There is a "9 X 13 " metal pan. In fact I have an entire Cook Book called the "9 by 13" pan which is fun to read."

MY REVIEW
Reviewed Jan. 22, 2016

"Made this recipe very good, only change I made is I use ricotta cheese in place of the cottage cheese. Will definitely made again."

MY REVIEW
Reviewed Jan. 21, 2016

"Not a hit in our house. Maybe I didn't make it right, but not the greatest."

MY REVIEW
Reviewed Feb. 14, 2015

"A nice change of pace from the usual baked spaghetti. Got raves from the family. Will be making again."

MY REVIEW
Reviewed Oct. 11, 2011

"Since it's just the two of us, I halve this great tasting dish. However, I still use 10 ounce box chopped spinach. Raving dish ~~ Definite Keeper!!"

MY REVIEW
Reviewed Jul. 6, 2010

"This is an amzing recipe. The amount for all the ingredients are spot on. I sometimes add ricotto cheese if I don't have cottage cheese and I always add fresh basil and fresh parsley and let it simmer for a while, before baking, for even extra flavor. Very good, you won't be disappointed."

MY REVIEW
Reviewed Dec. 17, 2007

"Now this is one good cassserole. Better than lasagna in my opinion! I plan to try this using ground beef, something we always have on hand."

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.