Title: Casserole florentine
 Categories: Italian, Casserole, Pork
      Yield: 6 Servings
 
      1 pk Frozen Chopped Spinach,
           - thawed and squeezed dry
      1 cn Condensed Cream of Mushroom
           - Soup
      1    Garlic Clove, minced
    1/2 ts Each:
           - Dried Tarragon
           - Marjoram
           Salt and Pepper, to taste
      4 c  Cooked Noodles, or other
           - cooked pasta
      1 lb Sweet Italian Sausage,
           - cooked, drained and
           - chopped
      1 lg Onion, coarsely chopped
      1    Egg
      1 pk (15-16 oz) Riccota Cheese
      1    Tomato, seeded and chopped
           Parsley, chopped
 
  Combine spinach, cream of mushroom soup, garlic and seasonings in a
  small bowl; spread evenly over noodles or other pasta in buttered
  3-quart flat casserole. Distribute chopped sausage over the spinach
  mixture and sprinkle with chopped onion on top of sausage. Blend egg
  into ricotta and spread over all.
  
  Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then
  allow to cool slightly.
  
  Top with garnish of tomato and parsley.