Recipe

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• 2 (10 oz) packages frozen chopped spinach, thawed and squeezed to remove as much water as possible
• 1 1/2 cups dry elbow macaroni
• 1/4 cup finely chopped shallot
• 2 tbsp butter
• 2 eggs
• 1 cup plain greek yogurt (preferably full-fat , or 2% fat)
• 1/2 cup hidden valley original ranch dressing
• 6 tbsp shredded parmesan cheese, divided
• 3 cups shredded mozzarella cheese

• 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.