Meatballs in Spinach Cream Sauce

12 oz. spinach

2 10 1/2 oz. cans cream of mushroom soup

1 cup Ricotta cheese

1 T. Balsamic vinegar (or dressing)

1 package mushrooms (sliced and sauteed in butter)

1 lb. pasta (cooked and drained, save 1 cup hot water)

Grated Parmesan cheese

12-16 small cooked meatballs (may substitute sausage)

Pulse spinach in food processor or blender to coarsely chop. Add soup, Ricotta cheese, Balsamic vinegar-puree. Pour into large skillet, bring to simmer over med. heat. Thin sauce with hot water as desired. Add meatballs and mushrooms, simmer 20 min. stirring occasionally. Season to taste with salt and pepper. Serve over pasta, top with Parmesan cheese.