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Main dishes

Four-Cheese Spinach Casserole

photo by:kraft
Mozzarella, ricotta and a blend of grated Parmesan and Romano make this easy spinach and pasta casserole a gloriously cheesy experience.
time
prep:
20 min
total:
55 min
servings
total:
8 servings

What You Need

1
pkg.  (16 oz.) whole wheat rotini pasta, uncooked
1
Tbsp.  olive oil
1/2
lb.  sliced fresh mushrooms
4
 green onions, sliced
3
cloves  garlic, minced
1
tsp.  Italian seasoning
1
pkg.  (9 oz.) frozen chopped spinach, thawed, drained
1/2
cup  POLLY-O Natural Part Skim Ricotta Cheese
1/2
cup  KRAFT 100% Grated Parmesan and Romano Cheese
1-1/2
cups  Alfredo sauce
1/2
cup  milk
1
pkg.  (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese

Make It

HEAT oven to 400°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onions, garlic and Italian seasoning; cook and stir until mushrooms are tender. Stir in spinach; cook 2 min., stirring frequently. Add all remaining ingredients except shredded cheese; cook until heated through, stirring constantly.

DRAIN pasta. Add to mushroom mixture along with the mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.

BAKE 20 to 25 min. or until heated through.

Kraft Kitchens Tips

Serving Suggestion
Serve this extra-cheesy main dish with a smart side, such as a hot steamed vegetable, to balance out the meal.
Make Ahead
This delicious casserole can be assembled ahead of time. Cook pasta, then rinse with cold water until cooled. Toss with additional 1 Tbsp. olive oil. Use to prepare recipe as directed except to do not bake. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 400°F oven 40 to 45 min. or until heated through.
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