Sausage Florentine Bake

Name: Sausage Florentine Bake
Ingredients: 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

16 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

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.
4

Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.