This creamy Spaghetti Florentine is a comforting twist on the classic Italian dish, swapping heavy cream for rich cottage cheese and fresh spinach. The baked pasta creates a bubbly, golden mozzarella crust that contrasts beautifully with the tender noodles and earthy greens inside. It&# 226;ÂÂs an easy weeknight dinner that feels indulgent without being overly complicated. Perfect for feeding a crowd or enjoying leftovers the next day, this vegetarian main brings warm, home-style flavors to your table. Serve with a simple side salad for a complete, satisfying meal.
Spaghetti Florentine
Description
This creamy Spaghetti Florentine is a comforting twist on the classic Italian dish, swapping heavy cream for rich cottage cheese and fresh spinach. The baked pasta creates a bubbly, golden mozzarella crust that contrasts beautifully with the tender noodles and earthy greens inside. It&# 226;ÂÂs an easy weeknight dinner that feels indulgent without being overly complicated. Perfect for feeding a crowd or enjoying leftovers the next day, this vegetarian main brings warm, home-style flavors to your table. Serve with a simple side salad for a complete, satisfying meal.Ingredients
Directions
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Preheat the oven to 350ðF (175ðC).
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Cook spaghetti according to package directions until al dente, then drain well.
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In a large bowl, combine the cooked spaghetti with a light toss to prevent sticking.
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In a separate medium bowl, mix the cottage cheese with 1/4 cup of the grated parmesan cheese until well combined.
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Spread half of the spaghetti mixture evenly into the bottom of a 10x6 inch baking dish.
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Spread the thawed and drained spinach evenly over the first layer of spaghetti.
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Spoon the cottage cheese mixture over the spinach layer, spreading it out evenly.
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Place half of the mozzarella cheese slices over the cottage cheese layer.
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Top with the remaining spaghetti mixture, spreading it out to cover the cheese.
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Cut the remaining mozzarella cheese slices into 1/2 inch strips.
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Arrange the mozzarella strips on top of the spaghetti to form a lattice design.
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Sprinkle the remaining 1/4 cup of grated parmesan cheese evenly over the top.
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Bake for 30 minutes, or until the cheese is bubbly and golden brown.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 369.8kcal
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 8.9g45%
- Cholesterol 45.1mg16%
- Sodium 786.8mg33%
- Total Carbohydrate 30.3g11%
- Dietary Fiber 2.3g10%
- Sugars 3.3g
- Protein 27.2g55%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the frozen spinach is thoroughly drained to prevent the dish from becoming watery. Squeeze out as much liquid as possible after thawing.
If cottage cheese is too lumpy for your taste, you can blend it briefly in a food processor or blender before mixing with the parmesan for a smoother texture.
This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
