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.
- 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
- 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.
- 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 13×9-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.