- 1/2 pound egg noodles
- 1 large onion, coarsely chopped
- 1 pound sweet Italian sausage
- 1 (10 ounce) box frozen chopped spinach, thawed and drained, squeezed dry
- 1 (10.75 ounce) can cream of mushroom soup
- 1 clove garlic, minced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried marjoram
- 1 egg
- 1 pound low-fat ricotta cheese
- Preheat oven to temperature 375 degrees F. Cook noodles in a large pan of boiling water 5-7 minutes, or until almost tender. Drain.
- Saute onion and sausage in a heavy nonstick skillet over medium high heat 5-7 minutes, until brown. Stir frequently to break up meat. Remove from heat. Discard drippings.
- Stir noodles and next 5 ingredients into sausage. Add salt and pepper to taste. Transfer to a buttered casserole dish and spread evenly.
- Bake in preheated oven for 35 minutes, or until hot and bubbly.