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Sausage Florentine Bake




Source of Recipe


Taste of Home magazine






List of Ingredients



• 1-1/2 lb. bulk Italian sausage
  
• 2 cans (28 oz. each) crushed tomatoes
  
• 1 bay leaf
  
• 3 to 4 garlic cloves, minced
  
• 2 t. sugar
  
• 1 t. dried basil
  
• 1/2 t. dried orgeano
  
• 1/2 t. salt
  
• 1/4 t. pepper
  
• 4 eggs, beaten
  
• 1/2 c. grated parmesan cheese, divided
  
• 1/8 t. ground nutmeg
  
• 2 packages (10 oz. each) frozen chopped spinach, thawed and well drained
  
• 1 package (12 oz.) extra wide noodles, cooked and drained
  
• 4 green onions, sliced
  
• 4 c. (1 lb.) shredded mozzarella cheese
  






Instructions



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 c. 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 c. mozzarella cheese. Repeat layers. Top with remaining Parmesan. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Let stand for 10 minutes before serving.
   






Final Comments


Yield: 2 casseroles (4 servings each). EDITOR'S NOTE: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350 degrees for 1 hour.