- 8 ounces uncooked spaghetti
- 1 pound Johnsonville® Ground Mild 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 egg, lightly beaten
- 2 cups (16 ounces) small-curd 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 mozzarella cheese
- Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.
- In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish, Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
- 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.
Reviews forFlorentine Spaghetti Bake
"This is very tasty! I shared this with friends and everyone loved it! I used fresh mushrooms instead of can. I will make this again for sure!"
"Very tasty and popular with my family. Made it the first time with ricotta cheese instead of cottage cheese because of my personal preference. Next time I will try it as written."
"Really good and easy and comforting on a cold day. As another reviewer noted, not very spicy, so just add 1/2 cup pizza sauce to the spaghetti sauce and it will perk it right up."
"In the oven for supper tonight! Very tasty and comes together quickly for a fast meal! While it's baking you can sit down and take a break! ??"
"My family loved this recipe. I don't care for the texture of cottage cheese so used ricotta cheese instead. Absolutely delicious!"
"Good hearty meal. We used whole wheat spaghetti and substituted chopped fresh kale for the frozen spinach. Not a very spicy dish, but definitely versatile!"
"Fantastic! A real crowd pleaser:) I made some tweaks to the recipe as I used 12 ounces of spaghetti instead of eight (only cook the pasta Until it's just el dente, it's going to cook again when baked) gound turkey ( which I seasoned with salt and pepper) instead of the Italian sausage, one jar sauce plus another half a jar of pasta sauce plus 2 tablespoons of Basil pesto, only half a package of frozen spinach. If you can find real mushrooms on sale I would recommend that. The cost of this was around $14 and worth it! You can definitely split this recipe and freeze half of it. This is definitely a recipe keeper. Thanks a bunch!"
"I made this tonight, we loved it! I will be making it again, only I will make 1/2 the recipe for just three of us."