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Italian Casserole
Ingredients
  • 1 (8 oz.) package spaghetti, uncooked
  • 1 (10-oz.) package frozen, chopped spinach, thawed and well drained
  • 1 (10 3/4-oz.) can cream of mushroom soup, undiluted
  • 1 clove garlic, minced
  • 1/2 teaspoon dried, whole marjoram
  • 1/4 to 1/2 teaspoon dried, whole tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound Italian sausage
  • 1 large onion, chopped
  • 1 egg, slightly beaten
  • 1 (16 oz.) carton ricotta cheese
  • 1 tomato, chopped
  • 1/3 cup chopped fresh parsley
Preparation
  1. Cook spaghetti to package directions; drain. Spoon into lightly greased 13x9x2-inch baking dish; set aside.
  2. Combine spinach and next six ingredients, spoon over spaghetti.
  3. Remove casing from sausage. Cook sausage and onion in a large skillet over medium-high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture.
  4. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours.
  5. To bake, remove casserole from refrigerator, and let at stand room temperature for 30 minutes. Bake, covered, at 375 degrees for 35 to 40 minutes or until throughly heated. Sprinkle top with tomatoes and parsley.
Source: www.southernliving.com