Spaghetti Florentine
Submitted by pooky
Baked spaghetti Florentine layered with spinach, cottage cheese, and mozzarella in a lattice design. A vegetarian pasta bake that looks as gorgeous as it tastes.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
In Italian cooking, “Florentine” means spinach is involved, and this baked spaghetti delivers on that promise beautifully.
Spaghetti tossed in marinara gets layered with chopped spinach, a creamy cottage cheese and Parmesan mixture, and sliced mozzarella.
The mozzarella strips on top are arranged in a lattice pattern that bakes into a golden, stretchy showpiece.
It’s a vegetarian main course with enough cheese and substance to satisfy even the most committed meat-eaters at the table.
Kitchen Tips
- Squeeze the thawed frozen spinach in a clean towel until it’s bone dry. Any extra moisture will make the layers watery and prevent them from holding together.
- Mix the cottage cheese with Parmesan before layering. The Parmesan adds saltiness and flavor to what would otherwise be a bland layer.
- Slice the mozzarella into even strips for the lattice. It melts more uniformly than shredded cheese and gives you that gorgeous golden-brown crosshatch.
Ingredients
Directions
Combine sauce and spaghetti, toss lightly.
Combine cottage cheese and ¼ cup parmesan cheese, mix well.
Place half the spaghetti mixture in a 10×6 inch baking dish . Cover with spinach, cottage cheese and half the mozzarella cheese.
Top with remaining spaghetti mixture.
Cut remaining mozzarella cheese into ½ inch strips; arrange on top of spaghetti mixture to form a lattice design.
Sprinkle with remaining parmesan cheese.
Bake at 350℉ (180℃) for 30 mins.
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