BCL - Four-Cheese Pasta Florentine Tasty Recipes

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Four-Cheese Pasta Florentine

"We love a warm, cheesy casserole, specially when it is were given vitamin A-wealthy spinach. Four cheeses make this one greater special."

Ingredients :

• three cups mostaccioli pasta, uncooked
• 1 (10 ounce) package deal frozen chopped spinach
• 4 oz. PHILADELPHIA Cream Cheese, cubed
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 eggs
• 1 (eight ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/four cup KRAFT Grated Parmesan Cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

• Heat oven to 375 degrees F.
• Cook pasta as directed on package, omitting salt. Meanwhile, prepare dinner spinach as directed on package deal; drain well. Place in big bowl. Add cream cheese; stir till melted. Stir in cottage cheese and eggs till well mixed.
• Drain pasta. Add to spinach mixture with mozzarella; blend lightly. Spoon into eight- or nine-inch square baking dish; pinnacle with Parmesan.
• Bake 25 min. Or until center is about.

Notes :

• Enjoy your favored meals whilst preserving element length in mind.
• Follow the package deal guidelines to make certain that sufficient water is used for cooking the pasta. Add the pasta to the boiling water and prepare dinner until al dente (soft however still a bit firm to the bite), stirring regularly. To save you pasta from sticking, upload it slowly to masses of boiling water and stir regularly while cooking. Adding oil to the cooking water is not advocated because some sauces may not grasp to pasta lined with oil.

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