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Four-Cheese Pasta Florentine

Prep: 20 min | Total: 45 min | Servings: 4 servings

Ingredients

  • 3 cups mostaccioli, uncooked
  • 1 pkg. (10 oz.) frozen chopped spinach
  • 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
  • 1 cup Breakstone’s or Knudsen 2% Milkfat Low Fat Cottage Cheese
  • 2 eggs
  • 1 pkg. (8 oz.) Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1/4 cup Kraft Grated Parmesan Cheese

Instructions

  1. Heat oven to 375°F.
  2. Cook pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well.
  3. Place in large bowl. Add cream cheese; stir until melted.
  4. Stir in cottage cheese and eggs until well blended.
  5. Drain pasta. Add to spinach mixture with mozzarella; mix lightly.
  6. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  7. Bake 25 min. or until heated through.