Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  spaghetti -- uncooked
  10            ounces  chopped spinach -- thaw/drain
  1                can  cream of mushroom soup'
  1                     garlic clove -- minced
     1/2      teaspoon  dried whole marjoram
     1/2      teaspoon  dried whole tarragon
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1              pound  italian sausage
  1                     onion -- chopped (large)
  1                     egg -- slightly beaten
  16            ounces  ricotta cheese
  1                     tomato -- chopped
     1/3           cup  fresh parsley -- chopped

Preparation:

Cook spaghetti accoridng to package directions; drain. Spoon into a lightly greased 13 x 9 x 2" baking dish; set aside. Combine spinach, soup, garlic and spices; spoon over spaghetti. Remove casing from sausage; cook sausage and onion in a large skillet over medium high heat until meat is browned, stirring to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill 8 hours. To bake, remove from refrigerator, and let stand at room temperature for 30 minutes. Bake, covered, at 375 for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. NOTE: Unbaked casserole may be frozen. To bake, thaw in the refrigera tor for 24 hours and the proceed as above.

Nutritional Information:

426 Calories (kcal); 26g Total Fat; (55% calories from fat); 20g Protein; 27g Carbohydrate; 95mg Cholesterol; 569mg Sodium