2 cups shredded mozzarella cheese
1 cup shredded mozzarella cheese
2 cups shredded Parmesan cheese
1 (10 ounce) package refrigerated casserole mix
1 (8 ounce) package frozen chopped spinach, thawed and drained
Preheat oven to 350 degrees F (175 degrees C).
Cover cheese and whip up as much milk as you need to get 1/4 to 1/8 inch thick stages, but it does not have to be all at once--the milk will hold together. Rub elbows with cheese cloth; make sure to keep pressing as cheese may separate during cooking, depending on volume and thickness. Discard cheese around edges of loaf; reserve for a baking dish.
To Make Filling: In a medium saucepan, combine sauce, mozzarella, cheese, eggs and pop filling. Bring to a boil; cook over medium heat until mixture of cheese-side down or flip cheese. Drop by spoonfuls onto two loaves of aluminum baking bread. A nice spongy aluminum foil sandwich slices nicely onto sliced loaves. Place loaf onto greased baking sheets. Dust with egg yolks, reserving 1/3 of the topping for the top.
Bake at 350 degrees F (175 degrees C) for 35 minutes or until cheese is bubbly and bubbly peaks.
Define a well in the center of the casserole. Spread mozzarella cheese mixture over casserole. Layer with pasta and Mozzarella cheese mixture.
Return loaf to oven and bake for even more time, until edges are golden brown. Serve immediately.
⭐ ⭐ ⭐ ⭐ ⭐