Florentine Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 lb bulk Italian sausage
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 jar (26 ounces) spaghetti sauce
• 1 can mushroom stems and pieces, drained
• 1 egg, lightly beaten
• 2 cups small curd cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese

Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce ad 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-in. x 9-in. x 2-in. baking dish.

Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375 F 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