Florentine Spaghetti Bake Recipe

4.5 32 34
Florentine Spaghetti Bake Recipe
Florentine Spaghetti Bake Recipe photo by Taste of Home
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Florentine Spaghetti Bake Recipe

Read Reviews
4.5 32 34
Publisher Photo
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
Featured In: 13x9 Casserole Recipes
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + standing

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 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

Directions

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.
Originally published as Florentine Spaghetti Bake in Country Woman January/February 2004, p29

Nutritional Facts

1 piece: 449 calories, 23g fat (9g saturated fat), 83mg cholesterol, 1218mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 25g protein.

  • 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 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
  1. 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.
  2. 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.
  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.
Originally published as Florentine Spaghetti Bake in Country Woman January/February 2004, p29

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Reviews forFlorentine Spaghetti Bake

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lilriki User ID: 248576 276586
Reviewed Oct. 22, 2017

"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!"

MY REVIEW
annrms User ID: 2649709 264546
Reviewed Apr. 11, 2017

"This recipe is good and easy! I cut the recipe in half, used corkscrew pasta because I had an open box; it worked out well. I also used ricotta instead of cottage cheese. I will make this again using spicy sausage and some Italian seasonings because the family enjoys spicier dishes."

MY REVIEW
Melissa User ID: 9295938 264201
Reviewed Apr. 1, 2017

"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."

MY REVIEW
SharonScanlan User ID: 8525278 263252
Reviewed Mar. 9, 2017

"I made this for my grandchildren and husband and everyone loved it! The flavor is great and it was easy. Next time I'll use whole wheat penne pasta."

MY REVIEW
nopalito User ID: 3750663 263242
Reviewed Mar. 9, 2017

"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."

MY REVIEW
jetluvs2cook User ID: 1675049 261311
Reviewed Feb. 14, 2017

"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 REVIEW
toolbarsco User ID: 6725667 261293
Reviewed Feb. 14, 2017

"My family loved this recipe. I don't care for the texture of cottage cheese so used ricotta cheese instead. Absolutely delicious!"

MY REVIEW
NH-rescue User ID: 4255840 261237
Reviewed Feb. 13, 2017

"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!"

MY REVIEW
Michelle User ID: 9056893 261208
Reviewed Feb. 12, 2017 Edited Mar. 9, 2017

"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!"

MY REVIEW
rcaretti User ID: 4457525 260958
Reviewed Feb. 7, 2017

"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."

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