FOUR-CHEESE PASTA FLORENTINE

Four-Cheese Pasta Florentine image

We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special.

Provided by My Food and Family

Categories Pasta

Time 45m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 cups mostaccioli, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

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.
Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
Spoon into 8- or 9-inch square baking dish; top with Parmesan.
Bake 25 min. or until heated through.

Nutrition Facts : Calories 690, Fat 26 g, SaturatedFat 15 g, TransFat 2 g, Cholesterol 180 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 42 g