1 (8 oz.) pkg. spaghetti, uncooked
1 (10 oz.) pkg. chopped spinach, thawed and drained
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 tsp. marjoram
1/4 to 1/2 tsp. dried tarragon
1/4 tsp. salt
1/4 tsp. pepper
1 lb. Italian sausage
1 lg. onion, chopped
1 egg, beaten
1 (16 oz.) carton Ricotta cheese
1 tomato, chopped
1/2 chopped fresh parsley

Cook spaghetti according to directions; drain. Spoon into lightly greased 13 x 9 inch dish. Set aside. Combine spinach and next 6 ingredients. Spoon over spaghetti. Remove casing from sausage. Cook sausage and onions until browned, stirring to crumble. Drain. Sprinkle mixture over spinach mixture. Combine egg and Ricotta cheese. Spread over sausage. Cover and chill 8 hours. To bake, let stand at room temperature 30 minutes. Bake, covered, at 375 degrees for 35 minutes. Sprinkle with tomato and parsley. Yields 6 to 8 servings.