BCL - Four-Cheese Pasta Florentine Good Recipes

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Four-Cheese Pasta Florentine

"We love a warm, cheesy casserole, in particular when it is were given vitamin A-wealthy spinach. Four cheeses make this one extra unique."

Ingredients :

• three cups mostaccioli pasta, raw
• 1 (10 ounce) bundle frozen chopped spinach
• four oz. PHILADELPHIA Cream Cheese, cubed
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 eggs
• 1 (8 ounce) bundle 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 levels F.
• Cook pasta as directed on bundle, omitting salt. Meanwhile, cook dinner spinach as directed on package; drain well. Place in massive bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until nicely blended.
• Drain pasta. Add to spinach combination with mozzarella; mix lightly. Spoon into 8- or 9-inch rectangular baking dish; pinnacle with Parmesan.
• Bake 25 min. Or until middle is set.

Notes :

• Enjoy your favorite meals whilst maintaining portion size in mind.
• Follow the package deal guidelines to make sure that sufficient water is used for cooking the pasta. Add the pasta to the boiling water and cook till al dente (gentle but nonetheless a little corporation to the chew), stirring frequently. To prevent pasta from sticking, upload it slowly to plenty of boiling water and stir frequently at the same time as cooking. Adding oil to the cooking water isn't always encouraged because some sauces might not grasp to pasta coated with oil.

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