Categories: Italian, Casseroles Yield: 6 servings
1 pk Spinach, frozen chopped; -thawed & squeezed dry 1 cn Cream of mushroom soup 1 Garlic clove; minced 1/2 ts Dried tarragon 1/2 ts Dried marjoram Salt; to taste Pepper; to taste 4 c Pasta, cooked 1 lb Sweet Italian sausage; -cooked, drained, chopped 1 lg Onion; coarsely chopped 1 Egg 16 oz Ricotta cheese 1 Tomato; seeded, chopped Chopped parsley
Combine the spinach, cream of mushroom soup, garlic, and seasonings in a small bowl; spread evenly over the noodles or other pasta in a buttered 3-quart flat casserole. Distribute the chopped cooked sausage over the spinach mixture and sprinkle chopped onion on top of sausage. Blend the egg into ricotta and spread over all.
Bake in a preheated 375F oven for 25 to 30 minutes or until golden, then allow to cool slightly. Top with a garnish of tomato and parsley.
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