Florentine Spaghetti Bake
Yield
8 servingsPrep
20 minCook
40 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
|
|
| 1 | cup |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 28 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
seasoned salt
|
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
oregano
|
|
| 10 | ounces |
spinach
thawed and drained |
|
| 2 | cups |
cottage cheese
|
*
|
| 1 | each |
eggs
beaten |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | x |
black pepper
fresh ground |
*
|
| ¾ | pound |
spaghetti
|
|
| 2 | cups |
mozzarella cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
|
|
| 237 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 809.2 | ml/g |
tomato sauce
|
|
| 5 | ml |
seasoned salt
|
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
oregano
|
|
| 289 | ml/g |
spinach
thawed and drained |
|
| 473 | ml |
cottage cheese
|
*
|
| 1 | each |
eggs
beaten |
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | x |
black pepper
fresh ground |
*
|
| 340.2 | g |
spaghetti
|
|
| 473 | ml |
mozzarella cheese
|
*
|
Directions
In large skillet, cook sausage, onion and garlic until sausage is no longer pink, stirring often, drain.
Stir in tomato sauce, ½ teaspoon seasoned salt, basil and oregano, bring to a boil.
Reduce heat, simmer 15 minutes.
In medium bowl, combine spinach, cottage cheese, egg, parmesan, ½ teaspoon seasoned salt and pepper, mix well.
Prepare spaghetti.
Spread 1 cup meat mixture in 9 x 13 inch pan.
Layer cooked spaghetti, remaining meat sauce, spinach mixture and mozzarella.
Cover and bake in 375 degree F oven about 40 minutes.
Let stand 5 minutes before serving.
