Ingredients

· 1 (8oz.) package spaghetti, uncooked

· 1 (10oz.) package frozen chopped spinach, thawed and well drained

· 1 can cream of mushroom soup, undiluted

· 1 clove garlic, minced

· ½ tsp dried whole marjoram

· ¼-½ tsp dried whole tarragon

· ¼ tsp salt

· ¼ tsp pepper

· 1lb. Italian sausage

· 1 large onion, chopped

· 1 egg, slightly beaten

· 1 (16oz.) carton ricotta cheese

· 1 tomato, chopped

· 1/3 cup fresh parsley, chopped

Method

Cook spaghetti according to package directions then drain. Spoon into a lightly greased 13- x 9- x 2-inch baking dish; set aside. Combine spinach and next six ingredients, and spoon over spaghetti. Remove casing from sausage and cook it along with onion in a large skillet over medium-high heat until meat is browned and starting to crumble. Drain well. Sprinkle sausage mixture over spinach mixture. Combine egg and ricotta cheese; spread over sausage mixture. Cover and chill for at least eight hours. To bake, remove casserole from refrigerator and let it stand at room temperature for about 30 minutes. Cover and bake at 375°F for 35-40 minutes or until thoroughly heated. Sprinkle top with tomato and parsley, and serve. Unbaked casserole may be frozen. To bake, thaw in refrigerator for around 24 hours. Then remove and let it stand at room temperature for about 30 minutes. Cover and bake at 375°F for 50 minutes or until thoroughly heated. Sprinkle with tomato and parsley, and enjoy.