FLORENTINE SPAGHETTI BAKE
8 oz. uncooked spaghetti
1 lb. bulk Italian sausage
1 cup chopped onion
1 garlic clove, minced
1 jar (26 oz) spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained
1 egg, slightly beaten
2 cups (16 oz) small curd cottage cheese
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups (8 oz) shredded mozzarella
Cook pasta according to package directions. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.
In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13 X 9 X 2 inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
Cover and bake at 375 degrees for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. YIELD: 9 servings.
ITALIAN BOW TIE BAKE
8 Oz. uncooked bow tie pasta
1 jar (16 oz) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (16 oz) shredded mozzarella cheese
Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through. YIELD: 4 servings.
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