Florentine Spaghetti Bake Recipes

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FLORENTINE PASTA BAKE



Florentine Pasta Bake image

Make and share this Florentine Pasta Bake recipe from Food.com.

Provided by Barb G.

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb fusilli, cooked according to package directions
1 (16 ounce) jar creamy garlic alfredo sauce
1 (10 ounce) package spinach (microwaved or steamed)
1 cup diced bell pepper (red or green)
1 1/2 cups parmesan cheese or 1 1/2 cups asiago cheese
1/2 cup white wine or 1/2 cup chicken broth

Steps:

  • Preheat oven to 375 degrees.
  • In a large bowl, add cooked pasta, pasta sauce, cooked spinach, peppers, and 1 cup cheese.
  • Pour wine into pasta sauce jar; close lid tightly and shake vigorously.
  • Pour over pasta ingredients and mix until well blended.
  • Spoon mixture into a greased 3-quart baking dish; top with remaining cheese.
  • Bake 35 to 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 421.6, Fat 8.5, SaturatedFat 4.6, Cholesterol 22, Sodium 425.9, Carbohydrate 61.1, Fiber 3.9, Sugar 3.2, Protein 21.1

FLORENTINE SPAGHETTI BAKE



Florentine Spaghetti Bake image

This hearty sausage entree will appeal to just about everyone. My daughter serves it often to her hardworking family on their wheat ranch in Montana. -Lorraine Martin, Lincoln, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 9 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 446 calories, Fat 23g fat (9g saturated fat), Cholesterol 76mg cholesterol, Sodium 1172mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 25g protein.

FIORENTINA BAKED PASTA



Fiorentina baked pasta image

A quick and creamy pasta bake that can be reheated for lunch the next day - if you manage to have any left!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Pasta, Snack, Supper

Time 20m

Number Of Ingredients 6

300g pasta (we used penne)
1 tbsp olive oil
500g chestnut mushroom , halved or quartered if large
2 garlic cloves , chopped
350g carton fresh spinach and cheese sauce (or make your own - see 'Try' below)
50g vegetarian parmesan -style cheese, (Twineham Grange Italian-style cheese is a good one) , grated

Steps:

  • Boil the pasta for 10 mins, drain, then tip back into the pan. Meanwhile, heat grill to medium. Heat the oil in a large frying pan, add the mushrooms, then cook over a high heat for 5 mins until lightly golden. Reduce the heat, add the garlic, then fry for another min until softened. Season and spoon into a large, shallow baking dish.
  • Tip the spinach sauce and half the cheese into the pasta, then put back on the heat for a few mins until heated through. Season to taste, then spoon the pasta over the mushrooms in an even layer. Scatter the remaining cheese over the top and grill for about 5 mins until the cheese is golden and the sauce is bubbling.

Nutrition Facts : Calories 566 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.98 milligram of sodium

SPAGHETTI FLORENTINE CASSEROLE



Spaghetti Florentine Casserole image

This is the ONLY way we would eat spinach as I was growing up. My teenagers love this. My 15 year old son insisted his Grandmother show him how to make this and likes to make it, too. (what can I say, she IS a better cook)

Provided by mischiefmanaged

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) package rotini pasta or 1 (16 ounce) package tri-color spiral pasta
1 (17 ounce) jar spaghetti sauce
1 (6 ounce) can tomato sauce
1 lb hamburger
6 ounces frozen spinach, thawed & drained
1 cup sour cream
1 cup parmesan cheese
1 cup mozzarella cheese

Steps:

  • Brown & drain hamburger.
  • Add spaghetti sauce, tomato sauce & spinach.
  • Mix cheese & sour cream. Keep out 1/2 cup of cheeses to top casserole with.
  • You will need a 13 x 9 pan.
  • Layer 1: 1/4 sauce or just tomato sauce, 1/3 noodles, 1/2 cheese & sour cream.
  • Layer 2: 1/4 sauce, 1/3 noodles, 1/2 cheese & sour cream.
  • Layer 3: 1/4 sauce, last of noodles, remaining 1/4 sauce.
  • Top with 1/2 cup cheese.
  • Bake for 30 minutes at 375.

Nutrition Facts : Calories 717.9, Fat 29.1, SaturatedFat 14.2, Cholesterol 97, Sodium 1027.8, Carbohydrate 72.5, Fiber 4.2, Sugar 10.8, Protein 40.6

SAUSAGE FLORENTINE BAKE



Sausage Florentine Bake image

Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 16

1-1/2 pounds bulk Italian sausage
2 cans (28 ounces each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs, lightly beaten
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) extra wide noodles, cooked and drained
4 green onions, sliced
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a Dutch oven, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. , Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. , In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 555 calories, Fat 26g fat (12g saturated fat), Cholesterol 217mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 4g fiber), Protein 36g protein.

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