Florentine Spaghetti Bake Recipe
"This plate-filling sausage dish appeals to most every appetite, from basic meat-and-potatoes fans to gourmets. My daughter, a Montana wheat rancher's wife, says she serves it often to satisfy her hardworking family. —Lorraine Martin, Lincoln, California..."
INGREDIENTS
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8 ounces uncooked spaghetti
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1 pound bulk Italian sausage
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1 cup chopped onion
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1 garlic clove, minced
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1 jar (26 ounces) spaghetti sauce
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1 can (4 ounces) mushroom stems and pieces, drained
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1 large egg, lightly beaten
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2 cups (16 ounces) 4% cottage cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/4 cup grated Parmesan cheese
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1/2 teaspoon seasoned salt
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1/4 teaspoon pepper
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2 cups (8 ounces) shredded part-skim mozzarella cheese
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