1 (8 oz.) pkg. spaghetti, uncooked
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 (10 oz.) can cream of mushroom soup, undiluted
1 clove garlic, minced
1/2 tsp. dried whole marjoram
1/4 to 1/2 tsp. dried whole tarragon
1/4 tsp. salt
1/4 tsp. pepper
1 lb. 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 instructions, drain and spoon into lightly greased 13 x 9 inch casserole. Set side. Combine spinach and next 6 ingredients, spoon onto spaghetti. Remove casing from sausage. Cook sausage in a large skillet over medium heat until well browned, stirring to crumble. Drain well. Sprinkle sausage over spinach mixture. Combine egg and Ricotta cheese. Spread over sausage mixture. Cover and chill 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Bake covered at 375 degrees for 35-40 minutes or until heated. Sprinkle with tomato and parsley. Serves 6-8.

NOTE: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand 30 minutes. Bake covered at 375 degrees for 50 minutes. Garnish.