Name: Casserole Florentine
Ingredients: 4 c Cooked Noodles or Pasta; 1 lb Sweet Italian Sausage; cooked, drained and chopped; 1 pk Frozen Chopped Spinach; thawed and squeezed dry; 1 cn Condensed Cream of Mushroom Soup; 1 Clove Garlic; minced; 1/2 ts Dried Tarragon; 1/2 ts Marjoram; Salt and Pepper; to taste; 1 lg Onion; coarsely chopped; 1 Whole Egg; 16 oz Ricotta Cheese; 1 lg Tomato; chopped; 1 tb Fresh Parsley; chopped

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian		6	Servings

INGREDIENTS

4	c	Cooked Noodles or Pasta
1	lb	Sweet Italian Sausage; cooked, drained and chopped
1	pk	Frozen Chopped Spinach; thawed and squeezed dry
1	cn	Condensed Cream of Mushroom Soup
1		Clove Garlic; minced
1/2	ts	Dried Tarragon
1/2	ts	Marjoram
		Salt and Pepper; to taste
1	lg	Onion; coarsely chopped
1		Whole Egg
16	oz	Ricotta Cheese
1	lg	Tomato; chopped
1	tb	Fresh Parsley; chopped

INSTRUCTIONS

Chances are your college student is hard at work studying some type of
classic this school term. It may be classic literature, Italian
architecture, renaissance art, or classical music appreciation, but it's a
classic all the same.
In honor of your student's newly found enthusiasm for the classics, and all
the money it's taking for them to continue their education in the classics,
The Cook and Kitchen Staff offer you this classic casserole recipe from our
"Back to School" collection.
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.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Aug 24, 1998, converted by MM_Buster
v2.0l.

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