Spinach and Ricotta Macaroni Cheesecake

Steps

• 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.