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Title: Casserole Florentine
Categories: Italian Pork Casserole
Yield: 6 Servings
| 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 |
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
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