Florentine Spaghetti Bake Hillery Isaacson
8 oz. spaghetti
1 lb. Italian sausage
1 cup chopped onion
1 garlic clove minced
1 – 26 oz. jar spaghetti sauce
1 – 4 oz. can mushrooms drained
1 egg lightly beaten
2 cups small curd cottage cheese
1 – 10 oz. pkg. spinach squeezed dry
¼ cup grated Parmesan cheese
½ tsp. seasoned salt
¼ tsp pepper
2 cups of shredded Mozzarella Cheese
Cook spaghetti according to package directions. In large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat, cover and cook 15 minutes. Drain the pasta. In a bowl combine the egg, cottage cheese and spinach, Parmesan cheese, salt and pepper. Spread one cup over ½ sausage mixture in greased 13 x 9 x 2” pan. Top with spaghetti and remaining sausage mixture. Layer with remaining spinach mixture and Mozzarella cheese. Cover and bake at 375° for 45 minutes. Uncover and bake 15 minutes longer or until slightly browned and heated through. Let sit 10 minutes before serving.