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VELVEETA® Pasta Florentine
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VELVEETA® Pasta Florentine

40 Minutes
20 Min Prep
40 Min Cook
If they like mac and cheese, they'll love this VELVEETA® Pasta Florentine. Note: It may be the first time you see everyone eating spinach with such gusto!
What You Need
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8 servings
Original recipe yields 8 servings
3 cups mostaccioli, uncooked
1 pkg. (10 oz.) frozen chopped spinach
1/4 lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 egg
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 350ºF.
2
Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 5 min.; drain well. Return pasta mixture to pan.
3
Add VELVEETA, mozzarella and egg; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with Parmesan.
4
Bake 20 min. or until heated through.
Kitchen Tips
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.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 360mg
16%
Total Carbohydrates 32g
12%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 13g
26%
Vitamin A
90%
Vitamin C
0%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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