Four-Cheese Pasta Florentine Recipe

Four-Cheese Pasta Florentine Recipe

  • 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
  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.