Recipe by PHILADELPHIA Cream Cheese
"We love a warm, cheesy casserole, especially when it's got vitamin A-rich spinach. Four cheeses make this one extra special."
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mostaccioli pasta, uncooked
1 (10 ounce) package
frozen chopped spinach
PHILADELPHIA Cream Cheese, cubed
BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 (8 ounce) package
KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
KRAFT Grated Parmesan Cheese
I loved it. It's creamy and cheesy comfort food. Very simple to make casserole.
There is nothing disagreeable in this dish, but it needs something more. It was rather blah to us. Pepper jack? Served this with cooked, diced chicken breasts in it. I won't be making this again.
This is an easy, creamy casserole. I used a soft white cheese rather than a brick of cream cheese. The one thing it sorely needed was flavor. I added 2 tsp. salt, 2 tsp. granulated garlic, 1 tsp. garlic, and 1 tsp. Italian seasoning. That helped give it some zing.
This recipe was quick and easy to make. I used fresh spinach instead of frozen, used low fat cream cheese, used a blend of part-skim mozzarella, smoke flavored provolone, parmesan and romano cheeses and did not use any parmesan on top. I also added onions to the pasta when I boiled it because I love onions and used some garlic salt for additional seasoning. It was delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Four-Cheese Pasta Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 232
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