Meatballs in Cream Sauce
1 - 12 oz. pkg frozen spinach
1 cup water
2 - 10 oz. cans cream of mushroom soup
1 cup ricotta cheese
1 TB. Balsamic Vinegar
1 tsp. crushed red pepper
1 - 14 oz. can mushroom pieces
1 lb. pasta, cooked
20-24 meatballs
Grated parmesan cheese

Thaw spinach. Pulse in blender with 1 cup water until coarsely chopped.
Add soup, ricotta, vinegar and red pepper. Combine.
Add meatballs and mushrooms. Bring to a simmer for
20 minutes, stirring occasionally. Serve over pasta and
top with parmesan cheese.

Label: Heat and Serve Over Pasta. Top with Parmesan
Cheese.