Spinach Cheese Ranch Delight #RSC

• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed to remove as much water as possible
• 1 12 cups dry elbow macaroni
• 14 cup finely chopped shallot
• 2 tablespoons butter
• 2 eggs
• 1 cup plain Greek yogurt (preferably full-fat, or 2% fat)
• 12 cup Hidden Valley Original Ranch Dressing
• 6 tablespoons shredded parmesan cheese, divided
• 3 cups shredded mozzarella cheese or 3 cups Italian cheese blend

1. Cook macaroni according to package directions until al dente, and drain well in a sieve or colander.
2. Preheat oven to 350 degrees.
3. Butter the bottom and sides of a 9x13-inch baking pan.
4. Melt butter in a small pan, and saute shallots over medium heat until softened but not browned, about 8-10 minutes.
5. Lightly beat eggs in a large bowl, and stir in yogurt and Hidden Valley Original Ranch Dressing until well blended.
6. Stir in 3 Tablespoons Parmesan cheese and the shredded mozzarella or Italian blend cheese.
7. Stir in spinach and shallots, and then the noodles, and combine thoroughly.
8. Spread the mixture in the buttered baking pan and smooth the top.
9. Sprinkle 3 Tablespoons Parmesan cheese on top.
10. Bake at 350 degrees for 30 minutes.

water, macaroni, shallot, butter, eggs, yogurt, valley, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/spinach-cheese-ranch-delight-rsc-494325 (may not work)