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Four Cheese Pasta Florentine

Four-Cheese Pasta Florentine recipe
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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posted:
1/6/2011
Went over so well with my family. Love it.
posted:
12/1/2010
recipe was good. but next time, i would add some garlic and onion powder to give it some more flavor. and maybe some milk to make it a little less dry.
posted:
11/28/2010
This was good. It makes quite a bit so it's good for a large dinner or get together.
posted:
11/3/2010
Very yummy! I used fresh spinach instead of frozen.
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!
posted:
10/31/2010
This is really yummy and VERY easy to make!!! Low cost too!!!
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!
posted:
10/19/2010
Gross!
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.
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.
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