1 pk Frozen Chopped Spinach, – cooked pasta
– thawed and squeezed dry 1 lb Sweet Italian Sausage, 1 cn Condensed Cream of Mushroom – cooked, drained and
– Soup – chopped 1 Garlic Clove, minced 1 lg Onion, coarsely chopped
1/2 ts Each: 1 Egg
– Dried Tarragon 1 pk (15-16 oz) Riccota Cheese – Marjoram 1 Tomato, seeded and chopped Salt and Pepper, to taste Parsley, chopped 4 c Cooked Noodles, or other
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 —–