Sausage Florentine Bake Food

SAUSAGE FLORENTINE BAKE

Steps:

• 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. , 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. , 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. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 10 minutes before serving.

FLORENTINE SPAGHETTI BAKE

Steps:

• Preheat oven to 375°. Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, cook sausage and onion, crumbling meat, until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in pasta sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook until heated through, about 15 minutes., Drain pasta. Combine the egg with the next 5 ingredients. Spread 1 cup sausage mixture in a greased 13x9-in. baking dish. Top with spaghetti and remaining sausage mixture. Layer with egg mixture and mozzarella cheese., Cover and bake 45 minutes. Uncover; bake until lightly browned and heated through, about 15 minutes longer. Let stand 15 minutes before cutting.

IMPOSSIBLY EASY EGGS FLORENTINE BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
• Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
• Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

SAUSAGE FLORENTINE BAKE

Steps:

• In a large saucepan or 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 and simmer, uncovered, for 1 hour, stirring occasionally.
• Meanwhile, in a separate bowl combine eggs, 1/4 cup Parmesan cheese, and nutmeg. Stir in spinach, cooked noodles, and onions.
• Discard bay leaf from sausage mixture.
• 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 cheese.
• Bake, uncovered, at 350 for 30 minutes or unil bubbly.
• Let stand for 10 minutes before serving.
• Note: Casseroles may be frozen before baking; thaw in the refrigerator overnight and bake at 350 for 1 hour.

SAUSAGE FLORENTINE PIZZA

Steps:

• Preparation Instructions:
• Position oven rack in center of oven and preheat to 400 degrees F.
• In a large skillet, saute sausage, mushrooms and garlic until the meat is browned.
• Drain off fat and remove excess with paper towels.
• To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste.
• Cook, stirring frequently, until hot.
• Place pizza crust on a lightly greased baking sheet.
• Bake for 5 minutes and remove from oven.
• Spread meat mixture evenly over pizza crust.
• Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly.
• Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

ITALIAN SAUSAGE FLORENTINE FOR THE CROCK POT

Steps:

• Brown sausages in skillet or on grill.
• Peel and slice onions. Put in bottom of 6qt crock pot.
• If using peppers, seed and slice vertically. Layer on top of the onions.
• Pour frozen spinach into crock pot.
• Arrange sausages on top of the spinach.
• Pour spaghetti sauce evenly over top of everything.
• Cook on high for 2 hours then on low for 3-4 hours. OR, thaw the spinach first and cook on low for 6+ hours.
• Serve over pasta, over rice, or with a hearty, crusty, bread. Pass grated Parmesan at the table.
• Note -- If preparing for a party or a potluck you may wish to slice the sausage and make 2 layers of ingredients to better control the portions. This version could have shredded mozzarella incorporated into the layers and on top.

BEEF FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet over medium heat, brown the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper. Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles.
• In a medium bowl, combine spinach, cottage cheese, onion, and Parmesan cheese. Spread half of noodle mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining noodle mixture.
• Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue cooking 10 minutes, or until cheese is melted.

HOMEMADE SAUSAGE EGGS FLORENTINE WITH MUSTARD "HOLLANDAISE"

Steps:

• Bring a large pot of water to a boil for the spinach. Bring an additional wide, shallow pan of water to a boil for the eggs.
• Mix together the pork, red pepper flakes, fennel seeds, garlic powder, black pepper, paprika, salt and orange zest in a medium bowl. Using clean hands, divide the sausage mixture into 4 even balls.
• Heat 2 tablespoons neutral oil in a large skillet over medium-high until shimmering and almost smoking. Add the balls of sausage, one at a time, and use the flat side of a metal spatula to press down and flatten into a patty. Cook until the patties gets a nice sear and golden crust, 1 to 2 minutes per side. Keep warm (see Cook's Note).
• Heavily salt the large pot of boiling water. Add the spinach, making sure it is fully submerged. Cook until the spinach is tender and bright green in color, about 30 seconds. Remove using a slotted spoon or strainer. Let cool slightly, then squeeze dry. Set aside in the bowl of a food processor.
• In a medium bowl, whisk together the mayonnaise, orange juice and dry mustard. Add the melted butter slowly while whisking constantly until a thick sauce forms.
• Add half the "hollandaise" to the food processor bowl with the spinach and pulse to make creamed spinach. Taste. Add more salt as needed.
• Crack an egg into a mesh strainer set over a bowl. Wiggle the mesh strainer around to release the thin, loose egg white from the egg. Delicately drop the egg into the poaching water. Cook until the white is set and the yolk is still runny, 2 to 4 minutes. Carefully remove the eggs to a paper towel-lined plate or baking sheet to absorb any excess water.
• To serve, place a sausage patty onto a plate and top with the creamed spinach mixture and a poached egg. Pour some reserved sauce over the top. Sprinkle with smoked paprika and serve immediately. Enjoy!

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.