Florentine Spaghetti Bake
Calories 292 (18% from fat)
Fat 6 gram
Saturated Fat 0.7 gram
Trans Fat 0 gram
Cholesterol 29 mg.
Sodium 922 mg.
Carb. 32 gram
Fiber 3.6 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 29 gram
12 cups water
8 oz. uncooked whole grain thin spaghetti
buttery cooking spray
1 pound vegetarian Italian sausage, chopped
(We used Field Roast Vegetarian Grain Meat Sausages Italian – 1 1/2 packages.)
2 cups onion, chopped
1 clove (1 tsp.) garlic, minced
1 jar (24 oz.) pasta sauce
(We used Classico Four Cheese Pasta Sauce.)
8 oz. fresh mushrooms, sliced
1 large egg, lightly beaten
2 cups fat free ricotta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/4 cup Parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. black pepper
2 cups fat free mozzarella cheese, shredded
Imagine baked spaghetti mixed with sausage and cheese melted over the top. That's exactly what this dish provides but with far less fat and far more fiber and protein and traditional recipes.
1. Heat water in a large pot to boiling. Cook spaghetti according to package directions. When finished, drain and set aside.
2. Heat a large non-stick pan over medium heat. Lightly coat pan with buttery cooking spray, then sauté the vegetarian sausage and onion until sausage start to brown, about 3 minutes.
3. Add the garlic to the pan and cook 1 more minute. Stir in the pasta sauce and mushrooms. Bring to a boil, then reduce heat, cover and cook for about 15 minutes, until thoroughly heated through.
4. Combine the egg, ricotta cheese, spinach, Parmesan cheese salt and pepper in a large mixing bowl.
5. Lightly coat a 9x13 baking pan with buttery cooking spray. Spread 2 cups of the sausage sauce along the bottom of the pan. Spread spaghetti evenly across that. Spread remaining sausage mixture on top of the spaghetti.
6. Layer the cheese and spinach mixture next, then sprinkle mozzarella cheese over top of everything.
7. Cover and bake for 45 minutes on 375 degrees Fahrenheit. Uncover and bake until lightly browned and heated through, about 15 more minutes. Let stand about 15 minutes before cutting and serving.
Yield: 12 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 1/2 - 4 minutes. Keep the container open a little to allow steam to escape.