Italian Casserole

By BearForce

Ingredients

• 1 (8-ounce) package spaghetti, uncooked
• 1 (10-ounce) package frozen chopped spinach, thawed and well drained
• 1 (10 3/4-ounce) 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-ounce) carton ricotta cheese
• 1 tomato, chopped 1/3 cup chopped fresh parsley

Preparation

Step 1

Cook spaghetti according to package directions; drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside.

Combine spinach and next 6 ingredients; spoon over spaghetti.

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.

Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours.