Four-Cheese Pasta Florentine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special. 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 |
1/4 cup kraft grated parmesan cheese |
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.
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