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Title: Florentine Spaghetti Bake
Categories: Pasta, Pork, Vegetables, Cheese, Herbs
Yield: 9 Servings

8 oz Uncooked spaghetti
1 lb Italian sausage
1 lg Onion; chopped
1 cl Garlic; minced
24 oz Jar pasta sauce
4 oz Can mushroom stems & pieces;
- drained
1 lg Egg; light beaten
2 c Cottage cheese
10 oz Box chopped spinach; thawed,
- squeezed dry
1/4 c Grated Parmesan cheese
1/2 ts Seasoned salt
1/4 ts Pepper
2 c Shredded mozzarella cheese

Set oven @ 375ºF/190ºC.

Cook pasta according to package directions. Meanwhile,
in a large skillet over medium heat, cook sausage and
onion, crumbling meat, until sausage is no longer pink.
Add garlic; cook 1 minute longer. Drain. Stir in pasta
sauce and mushrooms. Bring to a boil. Reduce heat; cover
and cook until heated through, about 15 minutes.

Drain pasta. Combine the egg with the next 5
ingredients. Spread 1 cup sausage mixture in a greased
13x9-in. baking dish. Top with spaghetti and remaining
sausage mixture. Layer with egg mixture and mozzarella
cheese.

Cover and bake 45 minutes. Uncover; bake until lightly
browned and heated through, about 15 minutes longer. Let
stand 15 minutes before cutting.

Lorraine Martin, Lincoln, California

Makes: 9 servings

RECIPE FROM: https://www.tasteofhome.com

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