Four Cheese Pasta Florentine

Four Cheese Pasta Florentine

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 3

    cups mostaccioli, uncooked

  • 1

    pkg. (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


  • 1

    pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

  • ¼

    cup KRAFT Grated Parmesan Cheese

  • make it


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


Facebook Conversations