3 med. corn muffins, crumbled (about 2 1/2 c. crumbs)
3 tbsp. butter, melted
3 tsp. chopped fresh basil leaves
Salt and pepper to taste
1 tbsp. olive oil
2 tsp. finely chopped garlic
1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
1 c. Ricotta cheese
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
1 pkg. Lipton Rice and Sauce - Cheddar Broccoli
1 1/2 c. shredded Mozzarella cheese (about 6 oz.)

Preheat oven to 400 degrees. In medium bowl thoroughly combine corn muffin crumbs, butter, 2 teaspoons basil, salt and pepper. Press into bottom and 1/2-inch up sides of 9-inch springform pan or square baking pan. Bake 12 minutes; cool on wire rack. Don't remove form springform or square pan.

In medium saucepan, heat oil. Cook garlic over medium heat (30 seconds). Add spinach; stir constantly about 2 minutes. Add salt and pepper. Stir in Ricotta, Parmesan, egg, remaining 1 teaspoon basil; set aside.

Prepare Lipton Broccoli according to package directions. Take crust in springform pan and layer 3/4 cup Mozzarella cheese, rice broccoli mixture, spinach mixture, then remaining 3/4 cup Mozzarella cheese. Decrease heat to 375 degrees and bake 30 minutes or until set. Remove sides of springform pan. Serve warm or cool.