Florentine Spaghetti Bake

Submitted by AmyZoe

"This was an interesting combination I really enjoyed. Taste of Home 2009 Contest Award Winning Recipe--Grand Prize Winner. Recipe courtesy of Lorraine Martin, Lincoln, California."

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 9-12

ingredients

• 8 ounces uncooked spaghetti
• 1 lb Italian sausage
• 1 cup chopped onion
• 1 garlic clove, minced
• 26 ounces spaghetti sauce
• 4 ounces mushroom stems and pieces, drained
• 1 egg, lightly beaten
• 2 cups 4% cottage cheese
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 1⁄4 cup grated parmesan cheese
• 1⁄2 teaspoon seasoning salt
• 1⁄4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese

directions

1. Cook pasta according to package instructions. Meanwhile, in a large skillet, cook the sausage, onion, and garlic over medium heat until the sausage is no longer pink and drain.
2. Stir in the spaghetti sauce and mushrooms. Bring to a boil. Reduce heat, cover and cook for 15 minutes or until heated through.
3. Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt, and pepper. Spread 1 cup sausage mixture in a greased 9x13 inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
4. Cover and bake at 375 for 45 minutes. Uncover and bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting.