Ingredients
8 ounces uncooked spaghetti1 pound bulk Italian sausage1 large onion, chopped1 garlic clove, minced1 jar (24 ounces) pasta sauce1 can (4 ounces) mushroom stems and pieces, drained1 large egg, lightly beaten2 cups 4% cottage cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup grated Parmesan cheese1/2 teaspoon seasoned salt1/4 teaspoon pepper2 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 375°. 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.
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.
Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.
