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 parsleyRecipe
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 375ºF 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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