Casserole Florentine

• 1 package spinach chopped
• 1 can soup, cream of mushroom
• 1 each garlic cloves
• 1/2 teaspoon tarragon leaves dried
• 1/2 teaspoon marjoram dried
• 1 x salt to taste
• 1 x black pepper to taste
• 4 cups pasta cooked
• 1 pound hot italian sausages cooked, drained, chopped
• 1 large onions chopped
• 1 each eggs
• 16 ounces ricotta cheese
• 1 each tomatoes seeded, chopped
• 1 x parsley leaves chopped

1. Combine the spinach, cream of mushroom soup, garlic, and seasonings in a small bowl; spread evenly over the noodles or other pasta in a buttered 3-quart flat casserole.
2. Distribute the chopped cooked sausage over the spinach mixture and sprinkle chopped onion on top of sausage.
3. Blend the egg into ricotta and spread over all.
4. Bake in a preheated 375F (190C) F oven for 25 to 30 minutes or until golden, then allow to cool slightly.
5. Top with a garnish of tomato and parsley.

soup, garlic, tarragon, marjoram dried, salt, black pepper, pasta cooked, sausages, onions, eggs, ricotta cheese, tomatoes, parsley

Taken from recipeland.com/recipe/v/casserole-florentine-37785 (may not work)