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Spinach and Ricotta Macaroni Cheesecake

Spinach and Ricotta Macaroni Cheesecake


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.MORE+LESS-

Updated September 20, 2016

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)

3

cloves garlic, finely chopped

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

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  • 1

    Heat oven to 325°F. Spray 9-inch springform pan with cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking.

  • 2

    Cook and drain macaroni as directed on package.

  • 3

    Meanwhile, in medium bowl, mix spinach, ricotta cheese, cream cheese, mozzarella cheese, 1 egg, 1 clove garlic, 1/2 teaspoon of the salt and the pepper.

  • 4

    In large bowl, mix macaroni, 1 1/2 cups of the pasta sauce, 1/2 cup of the Parmesan cheese, remaining 2 cloves garlic and remaining 3/4 teaspoon salt. In small bowl, lightly beat remaining 5 eggs, and stir into macaroni mixture.

  • 5

    Place one-third of the macaroni mixture in bottom of pan. Gently spread ricotta filling in middle of macaroni mixture, leaving 1-inch border around edge. Spoon remaining macaroni mixture around edges and on top of ricotta filling. Ricotta filling should be completely enclosed by macaroni mixture.

  • 6

    Bake until firm to the touch and top is golden brown, about 1 hour and 5 minutes to 1 hour and 20 minutes (at least 165°F). Place on cooling rack; let stand 5 minutes. Run thin knife around edge to loosen. Remove side of springform pan. Let cool 15 minutes.

  • 7

    Meanwhile, heat meatballs as directed on package. Heat remaining sauce in 3-quart saucepan. Add 1/2 cup of the heated pasta sauce to meatballs; toss to coat.

  • 8

    Just before serving, transfer baked macaroni to serving platter; place heated meatballs around top edge. Spoon remaining sauce in middle of top of “cheesecake.” Sprinkle remaining 2 tablespoons Parmesan cheese over top of “cheesecake.” Cut in slices to serve with more Parmesan cheese on the side, if desired.

Expert Tips

  • Any Muir Glen™ pasta sauce will work well in this recipe.
  • Letting the “cheesecake” stand for 15 minutes before serving allows the pasta and eggs to set firmly enough to provide the necessary structure for this dish.

Nutrition Facts

Serving Size: 1 Serving
Calories
650
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
12g
60%
Trans Fat
1/2g
Cholesterol
235mg
79%
Sodium
1420mg
59%
Potassium
440mg
12%
Total Carbohydrate
66g
22%
Dietary Fiber
5g
23%
Sugars
9g
Protein
37g
Vitamin A
80%
80%
Vitamin C
4%
4%
Calcium
40%
40%
Iron
30%
30%
Exchanges:

2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.


Watch the video: Creamy Spinach Pasta Bake Recipe. Creamy Noodles with Spinach