Shelly's Recipe

FLORENTINE LAYERS

Category: Pasta - Baked

1 lb bulk Italian sausage
1 cup chopped onion
1 clove garlic, minced
2 (15 oz) cans tomato sauce
1/2 tsp season salt, oregano and basil
1 (10 oz) pkg frozen spinach, thawed and squeezed dry
2 cups small curd cottage cheese
1 egg, beaten
1/4 cup grated parmesan cheese
1/2 tsp seasoned salt
1/4 tsp pepper
1/4 of a (2 lb) pkg spaghetti
2 cups shredded Monterey jack cheese

In a large skillet, cook sausage; drain excess fat. Add onion and garlic. Cook until onion is tender. Stir in next four ingredients and simmer 15 minutes.

Combine spinach and next 6 ingredients.

Prepare spaghetti al dente. Drain.

In bottom of a 13x9 inch baking pan, spread 1 cup meat sauce. Layer in spaghetti, remaining sauce, spinach mixture and shredded cheese. Cover and bake at 375 for 40 minutes. Let stand a few minutes before serving. Serves 8