Florentine Spaghetti Bake


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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.

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

Preparation

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

Yield: 9 servings.

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