Spinach and Ricotta Macaroni Cheesecake

Name: Spinach and Ricotta Macaroni Cheesecake
Yield: 8
Ingredients: 1 lb uncooked elbow macaroni; 1 package (10 oz) frozen chopped spinach, thawed, drained and squeezed dry; 1 cup whole milk ricotta cheese; 4 oz cream cheese, softened; 1/2 cup shredded mozzarella cheese (2 oz); 6 eggs; 3 cloves garlic, finely chopped; 1 1/4 teaspoons salt; 1/4 teaspoon pepper; 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce; 1/2 cup plus 2 tablespoons grated Parmesan cheese; 16 frozen cooked meatballs

Spinach and Ricotta Macaroni Cheesecake was pinched from <a href="http://www.tablespoon.com/recipes/spinach-and-ricotta-macaroni-cheesecake/a028b190-3d2c-4b82-bdb6-92e8f8a824b5" target="_blank">www.tablespoon.com.</a>

"Filled with a creamy combination of spinach and ricotta, and easier to make than you think, this baked pasta cake is begging to be the star of your next dinner party...."

INGREDIENTS

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1 lb uncooked elbow macaroni

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1 package (10 oz) frozen chopped spinach, thawed, drained and squeezed dry

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1 cup whole milk ricotta cheese

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4 oz cream cheese, softened

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1/2 cup shredded mozzarella cheese (2 oz)

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6 eggs

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3 cloves garlic, finely chopped

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1 1/4 teaspoons salt

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1/4 teaspoon pepper

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1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

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1/2 cup plus 2 tablespoons grated Parmesan cheese

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16 frozen cooked meatballs

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