Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 | Egg |
| 1 pack | (15-16 oz) Riccota Cheese |
| 1 | Tomato, seeded and chopped |
| Parsley, 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