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
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
2 Tbsp. KRAFT Grated Parmesan Cheese
Add To Shopping List
Let's Make It
Heat oven to 350ºF.
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.
Add VELVEETA, mozzarella and egg; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with Parmesan.
Bake 20 min. or until heated through.
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.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.