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    Italian Casserole


    Source of Recipe


    www.hungrymonster.com

    List of Ingredients




    8 ounces spaghetti, uncooked
    10 ounces chopped spinach, thawed, drained
    1 can cream of mushroom soup
    1 clove garlic, minced
    1/2 teaspoon dried marjoram
    1/2 teaspoon dried tarragon
    1/4 teaspoon each salt and pepper
    1 pound italian sausage
    1 onion, chopped large
    1 egg, slightly beaten
    16 ounces ricotta cheese
    1 tomato, chopped
    1/3 cup fresh chopped parsley

    Recipe



    Cook spaghetti accoridng to package directions; drain. Spoon into a lightly greased 13 x 9 x 2" baking dish; set aside. Combine spinach, soup, garlic and spices; 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. To bake, remove from refrigerator, and let stand at room temperature for 30 minutes. Bake, covered, at 375�F for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. NOTE: Unbaked casserole may be frozen. To bake, thaw in the refrigerator for 24 hours and the proceed as above.

 

 

 


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