Yield: 6 servings
|1 pack||Frozen Chopped Spinach, thawed and squeezed dry|
|1 can||Condensed Cream of Mushroom Soup|
|1||Garlic Clove, minced|
|½ teaspoon||Each: Dried Tarragon Marjoram|
|Salt and Pepper, to taste|
|4 cups||Cooked Noodles, or other cooked pasta|
|1 pounds||Sweet Italian Sausage, cooked, drained and chopped|
|1 large||Onion, coarsely chopped|
|1 pack||(15-16 oz) Riccota Cheese|
|1||Tomato, seeded and chopped|
Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all.
Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly.
Top with garnish of tomato and parsley.
Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown