Friday, March 3, 2017

Forentine Spaghetti Bake

Joan spiked our appetites with this belly-filling spaghetti dish.

Total time:
    Preparation:        30 min.
    Bake:                 1 hour + standing


8 oz. uncooked spaghetti (Joan used Barilla gluten-free)
1 pound bulk Italian sausage
1 large onion
1 garlic clove, minced
1 jar (24 oz.) pasta sauce
1 can (4 oz.) mushroom stems and pieces, drained
1 large egg, lightly beaten
1 cups (16 oz.) 4% cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 teaspoon cumin
1/4 cup Parmesan cheese
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese


  1. Preheat oven to 375˚F. 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.
  2. Drain pasta. Combine egg with the next five 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.
  3. Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
Makes: 9 servings

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