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.