FOUR-CHEESE SPINACH CASSEROLE

Four-Cheese Spinach Casserole image

Mozzarella, ricotta and a blend of grated Parmesan and Romano make this easy spinach and pasta casserole a gloriously cheesy experience.

Provided by My Food and Family

Categories Home

Time 55m

Yield 8 servings

Number Of Ingredients 12

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Ingredients

1 pkg. (16 oz.) whole wheat rotini pasta, uncooked
1 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
4 green onions, sliced
3 cloves garlic, minced
1 tsp. dried Italian seasoning
1 pkg. (9 oz.) frozen chopped spinach, thawed, drained
1/2 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan and Romano Cheese
1-1/2 cups CLASSICO Creamy Alfredo Pasta Sauce
1/2 cup milk
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 400°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onions, garlic and Italian seasoning; cook and stir until mushrooms are tender. Stir in spinach; cook 2 min., stirring frequently. Add all remaining ingredients except shredded cheese; cook until heated through, stirring constantly.
Drain pasta. Add to mushroom mixture along with the mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
Bake 20 to 25 min. or until heated through.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g