Shepherd's Pie #5
INGREDIENTS:
1 pk Frozen Chopped Spinach, - cooked pasta
- thawed and squeezed dry 1 lb Sweet Italian Sausage,
1 cn Condensed Cream of Mushroom - cooked, drained and
- Soup - chopped
1 Garlic Clove, minced 1 lg Onion, coarsely chopped
1/2 ts Each: 1 Egg
- Dried Tarragon 1 pk (15-16 oz) Riccota Cheese
- Marjoram 1 Tomato, seeded and chopped
Salt and Pepper, to taste Parsley, chopped
4 c Cooked Noodles, or other
1 pk Frozen Chopped Spinach, - cooked pasta
- thawed and squeezed dry 1 lb Sweet Italian Sausage,
1 cn Condensed Cream of Mushroom - cooked, drained and
- Soup - chopped
1 Garlic Clove, minced 1 lg Onion, coarsely chopped
1/2 ts Each: 1 Egg
- Dried Tarragon 1 pk (15-16 oz) Riccota Cheese
- Marjoram 1 Tomato, seeded and chopped
Salt and Pepper, to taste Parsley, chopped
4 c Cooked Noodles, or other
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.
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.