Italian Casserole

1 (8 oz) package spaghetti, uncooked
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 teaspoon dried marjoram
1/4 to 1/2 teaspoon dried whole tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound Italian sausage
1 large onion, chopped
1 egg, slightly beaten
1 (16 oz) carton ricotta cheese
1 tomato, chopped
1/3 cup chopped fresh parsley

Cook spaghetti according to package directions and drain. Spoon into a lightly greased 13×9 inch baking dish, set aside. Combine spinach and next 6 ingredients; 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 degrees for 35 to 40 minutes or until thoroughly heated. Sprinkle with tomato and parsley. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake covered at 375 degrees for 50 minutes or until heated. Sprinkle with tomato and parsley.

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