|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.
Serving size Complete recipe
Calories 2472Calories from Fat 1267
% Daily Value*
Total Fat 144 g221.5%
Saturated Fat 76 g380%
Trans Fat 0 g
Sodium 4100 mg170.83%
Total Carbohydrates 187 g62.3%
Dietary Fiber 18 g72%
Sugars 9 g
Protein 120 g240%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet