Curdled Casserole #RSC

• 1 lb macaroni noodles
• 1 gallon whole milk
• 12 cup lemon juice
• 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
• 12 cup parmesan cheese
• 10 ounces frozen spinach, thawed and drained
• 16 ounces tomato sauce

1. To make Ricotta: heat milk to 185 degrees (low and slow).
2. Turn off heat and add lemon juice.
3. Curds and whey will separate.
4. Pour into a cloth lined colander.
5. Stir in Hidden Valley mix and let set for 10 minutes.
6. Cook pasta as directed.
7. Drain and line the bottom of the 8x8 with 1/3 of the noodles.
8. Top with 1/2 Ricotta, 1/2 spinach, and 1/3 tomato sauce.
9. Repeat.
10. Add the final noodles, sauce, and cover with Parmesan.
11. Bake at 375 degrees for 20 minutes.

macaroni noodles, milk, lemon juice, mix, parmesan cheese, frozen spinach, tomato sauce

Taken from www.food.com/recipe/curdled-casserole-rsc-494983 (may not work)