Four-Cheese Pasta Florentine recipe

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Ingredients

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

Nutrition Info

622.4 calories
carbohydrate: 59.2 g
cholesterol: 169 mg
fat: 25.8 g
fiber: 4.9 g
protein: 37.1 g
saturatedFat: 14.8 g
servingSize: -
sodium: 975.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F.

  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.

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

  4. Bake 25 min. or until center is set.

Recipe Yield

4 servings

Recipe Note

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

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