Four-Cheese Pasta Florentine


  • 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.

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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.