Four-Cheese Pasta Florentine
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Description
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
- ¼ 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.
Nutrition Facts
serving: 4 servings
calories: 622.4 kcal
carbohydrates: 59.2 g
protein: 37.1 g
saturated fat: 14.8 g
cholesterol: 169 mg
sodium: 975.8 mg
fiber: 4.9 g
sugar: 4 g