Now that I'm cooking for Dad on a nightly basis, I'm on the hunt for more low carb recipes. Tai and I are also trying to limit our carbs so we are perfectly happy eating less bread and pasta. But my low carb menu was low. I bought some chicken italian sausage and I was looking for a way to use it. I stumbled on this recipe, did a little adding, and came out with a delicious dinner.
Sausage, Spinach, Mushroom & Cheese Bake
adapted from allrecipes.com
1 lb italian sausage (chicken, turkey, or pork)
1 jar of pasta sauce
2 cups cottage cheese
1/2 onion, diced
6 cloves of garlic, minced
2 cups of fresh spinach
1/2 cup grated Parmesan
1 egg, beaten
8 oz mushroom, sliced
2 cups of mozzarella cheese
Brown sausage. I used fully cooked chicken italian sausage so I sliced the sausage and browned it. You could leave the sausage whole or remove it from the casings before browning it. Next time, I'll use bulk italian sausage. Once sausage is brown, add jar of pasta sauce and remove from heat.
While the sausage was browning, I put the mushrooms on a pan and put them in 400° oven for 30 minutes until slightly roasted.
Combine cottage cheese, spinach, mushrooms, Parmesan, onion, garlic, and egg in a bowl. Pour cheese-spinach mix into a 9" x 11" baking dish. Pour sausage-pasta sauce mix on top. Spread mozzarella over top. Cover and bake at 350° for 40 minutes. Remove cover and let cheese brown for 10 minutes or so.
It is a little watery so you might want to drain a little of the water before serving. Everyone loved this dish. It was a keeper.