Casserole Florentine
Casserole Florentine recipe
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | each |
garlic cloves
|
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ½ | teaspoon |
marjoram
dried |
*
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| 4 | cups |
pasta
cooked |
*
|
| 1 | pound |
hot italian sausages
cooked, drained, chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
eggs
|
|
| 16 | ounces |
ricotta cheese
|
|
| 1 | each |
tomatoes
seeded, chopped |
|
|
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
spinach
chopped |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | each |
garlic cloves
|
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 2.5 | ml |
marjoram
dried |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 946 | ml |
pasta
cooked |
*
|
| 453.6 | g |
hot italian sausages
cooked, drained, chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | each |
eggs
|
|
| 462.4 | ml/g |
ricotta cheese
|
|
| 1 | each |
tomatoes
seeded, chopped |
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Combine the spinach, cream of mushroom soup, garlic, and seasonings in a small bowl; spread evenly over the noodles or other pasta in a buttered 3-quart flat casserole.
Distribute the chopped cooked sausage over the spinach mixture and sprinkle chopped onion on top of sausage.
Blend the egg into ricotta and spread over all.
Bake in a preheated 375℉ (190℃) F oven for 25 to 30 minutes or until golden, then allow to cool slightly.
Top with a garnish of tomato and parsley.
