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Main dishes

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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What You Need

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
 eggs
1
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.

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.

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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