Spinach Cheese Tqrta
|Muffins||3 Medium, crumbled|
|Butter/Margarine||3 Tablespoon, melted|
|Chopped fresh basil leaves||3 Teaspoon, divided|
|Olive oil/Vegetable oil||1 Tablespoon|
|Finely chopped garlic||2 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Rice & cheddar broccoli sauce||10 Ounce (1 Package)|
|Shredded mozzarella cheese||6 Ounce, divided (1 1/2 Cups)|
Preheat oven to 400°F In medium bowl, thoroughly combine corn muffin crumbs, butter, 2 teaspoons basil, salt and pepper.
Press into bottom and 1/2 inch up sides of 9-inch springform or square baking pan.
Bake 12 minutes; cool on wire rack.
In medium saucepan, heat oil and cook garlic over medium heat 30 seconds.
Add spinach and cook over medium heat, stirring constantly, 2 minutes or until heated through; add salt and pepper.
Stir in ricotta cheese, Parmesan cheese, egg and remaining 1 teaspoon basil; set aside.
Prepare rice & Cheddar broccoli sauce according to package directions.
Into prepared pan, layer 3/4 cup mozzarella cheese, rice mixture, spinach mixture and remaining 3/4 cup mozzarella cheese.
Decrease oven temperature to 375°F.
Bake 30 minutes or until set.
Remove sides of springform pan.
Garnish as desired.