Florentine Spaghetti Bake

8 ounces uncooked spaghetti
1 pound bulk Italian sausage
1 cup chopped onion
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 egg, lightly beaten
2 cups (16 ounces) 4% cottage cheese
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain.

Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until heated through.

Drain pasta. In a large bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper.

Spread 1 cup sausage mixture in a greased 13-in. x 9-in. baking dish, Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375° for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Makes 8 servings.