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Spaghetti Florentine Casserole

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• Ingredients:
• 1 pound bulk Italian sausage (hot or mild)
• 1 cup diced onion
• 1 clove garlic, minced
• 1 jar (32 ounces) spaghetti sauce
• 1 large can sliced mushrooms
• 8 ounces uncooked spaghetti
• 1 egg, slightly beaten
• 2 cups small-curd cottage cheese (or ricotta may be used)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Method:

In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain off grease. Stir in spaghetti sauce and mushrooms. Heat thoroughly, cover and simmer for 15 minutes.

Meanwhile, cook pasta according to directions on package. Drain and set aside.

In a bowl, combine the egg, cottage cheese, spinach, parmesan cheese, salt and pepper to taste.

Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish.

Top with all of the spaghetti and then remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 350 degrees F. for 50 minutes. Uncover; bake 15 or 20 minutes longer or until heated through. Let your Spaghetti Florentine Casserole stand 15 minutes before cutting and serving.

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