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

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