Casserole Florentine

1 package frozen chopped spinach thawed and squeezed dry
1 can Campbell’s® Condensed Cream of Mushroom Soup
1 clove garlic minced
1 /2 t each dried tarragon and marjoram
Salt and pepper to taste
4 c cooked noodles or other cooked pasta
1 pound sweet Italian sausage cooked, drained,
and chopped
1 large onion coarsely chopped
1 egg
1 container ricotta cheese (15 oz)
1 tomato seeded, chopped
chopped parsley

Combine spinach, Campbell’s® Condensed Cream of Mushroom Soup, garlic and seasonings in a small bowl; spread evenly over pasta in buttered 3-quart flat casserole. Distribute sausage over the spinach mixture and sprinkle with onion. Blend egg into ricotta and spread over all. Bake in a preheated 375°F oven 25-30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Serves 6