FOUR-CHEESE PASTA FLORENTINE

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Four-Cheese Pasta Florentine image

We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

  • HEAT oven to 375ºF.
  • 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.
  • DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  • BAKE 25 min. or until center is set.

*** Explore more Four-Cheese Pasta Florentine Recipes »

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