Thursday, March 17, 2011

Four-Cheese Pasta Florentine

3 cups mostaccioli, uncooked
1 pkg.  (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup  2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg.  (8 oz.) Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese

HEAT oven to 375ºF.
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.

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