Four-Cheese Pasta Florentine

July 25, 2020 Receipt Cheese 0

Four-Cheese Pasta Florentine We love a warm, cheesy casserole, especially when it’s got vitamin A-rich spinach. Four cheeses make this one extra special.

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

3 cups mostaccioli pasta, uncooked
1 (10 ounce) package frozen chopped spinach
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE’S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
¼ cup KRAFT Grated Parmesan Cheese

Time Details

PREP :

COOK : 25 mins

TOTAL : 45 mins

SERVING : 4

YIELD : 4 servings

Step 1

Heat oven to 375 degrees F.

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Step 2

Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
Step 3

Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
Step 4

Bake 25 min. or until center is set.

Per Serving: 622 calories; protein 37.1g; carbohydrates 59.2g; fat 25.8g; cholesterol 169mg; sodium 975.8mg.