Oh, what would the damned in hell give for a sermon, could they but listen once more! They would consent, if it were possible, to bear ten thousand years of hell's torments, if they might but once more have the Word presented to them! If I had a congregation such as that would be, of men who have tasted the wrath of God, of men who know what an awful thing it is to fall into the hands of an angry God, how would they lean forward to catch every word.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs, Grains	Italian	Italian, Casserole, Pork	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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