FOUR-CHEESE PASTA FLORENTINE

Four-Cheese Pasta Florentine image

We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special.

Provided by Philadelphia

Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

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
¼ cup KRAFT Grated Parmesan Cheese

Steps:

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.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 59.2 g, Cholesterol 169 mg, Fat 25.8 g, Fiber 4.9 g, Protein 37.1 g, SaturatedFat 14.8 g, Sodium 975.8 mg, Sugar 4 g