Four Cheese Pasta Florentine

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photo by:kraft

We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.

time

prep:

20 min

total:

45 min

servings

total:

4 servings

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What You Need

cups mostaccioli, uncooked

pkg. (10 oz.) frozen chopped spinach

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

eggs

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

1/4

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.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Preparing Perfect Pasta

Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

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lilbritt_82

posted:11/28/2010

This was good. It makes quite a bit so it's good for a large dinner or get together.

shannoncanaday

posted:11/3/2010

Very yummy! I used fresh spinach instead of frozen.

ebritel1

posted:11/2/2010

Like many other reviewers, I made a few modifications to the recipe and it turned out great. First, I only made half and there were 3 good size servings. I used fresh baby spinach, which I sauteed with olive oil, garlic, onion, salt and pepper while the pasta was cooking. I had read that the dish was dry, so I used twice the cream cheese (used 1/3 less fat) and omitted the egg. I also used some of the pasta water to loosen the sauce a little. Finally, I topped it with good quality Parmaggiano Reggiano Cheese. It was delicious, if a little on the rich side, whoever said it was like spinach dip pasta was absolutely right!

nhoppe

posted:10/31/2010

This is really yummy and VERY easy to make!!! Low cost too!!!

mello4413

posted:10/27/2010

followed recipe except used macaroni noodles and did not use cottage cheese (also i did NOT drain my spinach which wasnt too runny to begin with). it was great! even my husband who does not like spinach said it was a keeper recipe!

kyliesoup

posted:10/19/2010

Gross!

a cook

posted:10/18/2010

I followed the directions with the exception of adding onion and garlic power. I also only added one ex-large egg instead of 2 eggs. It was good but a little dry. Next time i will add 1/2 cup milk and 1 tbsp butter.

nakia630

posted:9/29/2010

This recipe was so simple to make and was delicious. It makes plenty also so it lasted 2 of us all week.

bake-aholic0803

posted:7/28/2010

I make this recipe at 2 or 3 times a month. I love that it's meatless, but I wish it was lower in calories. Perhaps I should try using fat free cream cheese. Nevertheless... I love this recipe and my son (picky eater) does too!

korkyg84

posted:7/10/2010

I made this last night for my family because it sounded nice and cheesy and my grandkids love cheesy pasta...I omitted the spinach, and topped instead with grilled chicked. Since there were no seasonings listed in the recipe I added seasoned salt and garlic, amust in all my dishes..It turned out good, but a little dryer than I expected..I think the eggs made the creaminess congeal a bit. Next time I will omit the eggs and use the entire crean cheese block, and mayby a touch of milk or cream to keep it creamy. None the less, my family gobbled it up! I will definately make again.