Sausage Florentine Bake Recipe

Name: Sausage Florentine Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 for 30 minutes or until a thermometer reads 160u00b0. Let stand for 10 minutes before serving.

921

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1-1/2 pounds bulk Italian sausage, 2 cans (28 ounces each) crushed tomatoes, 1 bay leaf, 3 to 4 garlic cloves, minced, and more.

Yes, Sausage Florentine Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sausage Florentine Bake

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