Great Groceries: Spaghetti Florentine

Spaghetti Florentine
1/2 lb. uncooked spaghetti
1 lb. bulk Italian sausage
1 cup chopped onion
2 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup chopped mushrooms
1 egg, lightly beaten
2 cups cottage cheese
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cups shredded mozzarella cheese
Preheat oven to 375º.
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until heated through.
In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, garlic powder, salt and pepper. Spread
1 cup sausage mixture in a greased 9 x 13-inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.
Cover and bake for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting.