Casserole Florentine

1 pkg Frozen Chopped Spinach, thawed and squeezed dry
1 can Condensed Cream of Mushroom Soup
1 Garlic Clove, minced
1/2 tsp Each:
Dried Tarragon
Marjoram
Salt and Pepper, to taste
4 c Cooked Noodles, or other cooked pasta
1 lb Sweet Italian Sausage, cooked, drained and chopped
1 large Onion, coarsely chopped
1 Egg
1 pkg (15-16 oz) Ricotta Cheese
1 Tomato, seeded and chopped
Parsley, chopped

Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley.