Four Cheese Pasta Florentine
By: nna mcneese
Published: Saturday, October 9, 2010 - 9:01am

Ingredients




CHEESE PASTA FLORENTINE
3 cups mostaccioli, uncooked
1 package (10 oz.) frozen chopped spinach
4 oz. (½ of 8- oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2%% Milkfat Low Fat Cottage Cheese
2 eggs
1 package (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
Make It

Preparation

1 HEAT oven to 375ºF. 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 5 Posted by anna at 5:17 AM 0 comments   Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buz