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Casserole Florentine
4 cups Cooked Noodles or Pasta
1 lb. Sweet Italian Sausage, cooked, drained and chopped
1 package frozen Chopped Spinach, thawed and squeezed dry
1 can Condensed Cream of Mushroom Soup
1 clove Garlic, minced
1/2 tsp. Dried Tarragon
1/2 tsp. Marjoram
Salt and Pepper, to taste
1 large Onion, coarsely chopped
1 whole Egg
16 oz. Ricotta Cheese
1 large Tomato, chopped
1 tablespoon fresh Parsley, chopped
Serves 6
Preheat-oven to 375-F degrees. Prepare pasta or noodles as directed on the package; drain and rinse well. Place cooked noodles or pasta in a lightly buttered 3-quart oven-proof baking pan.
In a small skillet, cook sausage in about a tablespoon of vegetable oil until brown. Drain excess grease on paper toweling and reserve cooked sausage in a bowl.
In a medium-sized mixing bowl. combine spinach, cream of mushroom soup, garlic, tarragon, marjoram, salt, and pepper. Stir well to blend all ingredients, then spread mixture evenly over noodles in the casserole dish.
Evenly distribute cooked and chopped sausage over the spinach mixture and sprinkle with chopped onion.
Blend the egg into the ricotta cheese and spoon out evenly over the top of the sausage.
Bake for 25 to 30 minutes or until golden, then allow to cool slightly before serving warm. Top with garnish of chopped tomato and fresh parsley.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
