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Four Cheese Pasta Florentine

 Four Cheese Pasta Florentine
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep: 20 min. Total: 45 min.


  • 3 cups mostaccioli, uncooked
  • 1 package (10 ounces) frozen chopped spinach
  • 4 ounces (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 package (8-ounces) KRAFT® Shredded Low-Moisture Part-Skim Mozzarella Cheese
  • 1/4 cup KRAFT® Grated Parmesan Cheese


  • HEAT oven to 375°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.
  • 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. Yield: 4 servings.
PREPARING PERFECT PASTA: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from

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Four Cheese Pasta Florentine (continued)

Editor's Note: sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
Nutritional Facts: 1 serving equals 690 calories, 26 g fat (15 g saturated fat), 180 mg cholesterol, 920 mg sodium, 68 g carbohydrate, 5 g fiber, 42 g protein.