Four-Cheese Pasta Florentine
We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.
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 Eggland's Best Eggs (large)
- 1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- ¼ cup KRAFT Grated Parmesan Cheese
Preparation
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.
Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
Spoon into 8- or 9-inch square baking dish; top with Parmesan.
Bake 25 min. or until heated through.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 529 |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 145 mg |
| Sodium | 646 mg |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Protein | 35 g |
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