- 3 cups mostaccioli pasta, uncooked
- 1 (10 ounce) package frozen chopped spinach
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 2 eggs
- 1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1/4 cup KRAFT Grated Parmesan Cheese
- Heat oven to 375 degrees F.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
- Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
- Bake 25 min. or until center is set.
04/12/2018
recipepes.com
Four-Cheese Pasta Florentine, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
