4 cups Cooked Noodles or Pasta
1 lb. Sweet Italian Sausage, cooked, drained and chopped
1 package frozen Chopped Spinach, thawed and squeezed dry
1 can Condensed Cream of Mushroom Soup
1 clove Garlic, minced
1/2 tsp. Dried Tarragon
1/2 tsp. Marjoram
Salt and Pepper, to taste
1 large Onion, coarsely chopped
1 whole Egg
16 oz. Ricotta Cheese
1 large Tomato, chopped
1 Tbs. fresh Parsley, chopped
Instructions:
Preheat-oven to 375-F degrees. Prepare pasta or noodles as directed on
the package;
drain and rinse well. Place cooked noodles or pasta in a lightly
buttered 3-quart
oven-proof baking pan.
In a small skillet, cook sausage in about a tablespoon of vegetable oil
until brown.
Drain excess grease on paper toweling and reserve cooked sausage in a
bowl.
In a medium-sized mixing bowl. combine spinach, cream of mushroom soup,
garlic,
tarragon, marjoram, salt, and pepper. Stir well to blend all
ingredients, then spread
mixture evenly over noodles in the casserole dish.
Evenly distribute cooked and chopped sausage over the spinach mixture
and sprinkle
with chopped onion.
Blend the egg into the ricotta cheese and spoon out evenly over the top
of the sausage.
Bake for 25 to 30 minutes or until golden, then allow to cool slightly
before serving
warm. Top with garnish of chopped tomato and fresh parsley.
