Florentine Spaghetti Bake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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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 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 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.
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