Florentine Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 pound bulk Italian sausage
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jar (24 ounces) pasta sauce
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 large egg, lightly beaten
• 2 cups 4% 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 part-skim mozzarella cheese

1. Preheat oven to 375u0b0. 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 the egg with the next 5 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.

spaghetti, italian sausage, onion, garlic, pasta sauce, mushroom stems, egg, cottage cheese, spinach, parmesan cheese, salt, pepper, mozzarella cheese

Taken from www.tasteofhome.com/recipes/florentine-spaghetti-bake/ (may not work)