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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Can't remember where I found this recipe, but it is so good. I use bow tie noodles and saute the onions with the sausage. Don't forget to drain the fat! Ingredients:
1 package frozen chopped spinach, thawed and squeezed dry |
1 can campbells condensed cream of mushroom soup |
1 clove garlic, minced |
1/2 teaspoon dried tarragon |
1/2 teaspoon dried marjoram |
salt and pepper |
4 cups cooked noodles or 4 cups other cooked pasta |
1 lb sweet italian sausage link, cooked,drained,and chopped |
1 large onion, coarsely chopped |
1 egg |
1 (16 ounce) container ricotta cheese |
1 tomato, seeded and chopped |
fresh parsley, chopped |
Directions:
1. Combine spinach, cream of mushroom soup, garlic, and seasonings in a small bowl.
2. Spread evenly over noodles or other pasta in buttered 3-quart flat casserole.
3. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onions on top of sausage.
4. Blend egg into ricotta and spread over all.
5. Bake in a preheated 375 degree oven 25-30 minutes or until golden, then allow to cool slightly.
6. Top with garnish of tomato and fresh parsley.
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