---------- Recipe via Meal-Master (tm) v8.01
       Title: Casserole Florentine
  Categories: Ethnic, Casseroles, Meats, Sausages, Pasta
       Yield: 6 servings
       1 pk Frozen Chopped Spinach,                  - cooked pasta
            - thawed and squeezed dry           1 lb Sweet Italian Sausage,
       1 cn Condensed Cream of Mushroom              - cooked, drained and
            - Soup                                   - chopped
       1    Garlic Clove, minced                1 lg Onion, coarsely chopped
     1/2 ts Each:                               1    Egg
            - Dried Tarragon                    1 pk (15-16 oz) Riccota Cheese
            - Marjoram                          1    Tomato, seeded and chopped
            Salt and Pepper, to taste                Parsley, chopped
       4 c  Cooked Noodles, or other       
   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.
   Source: Yankee Magazine’s Great New England Food Festival Recipes Shared
   by: Norman R. Brown