Sunday, May 22, 2011

Sharing Recipes Are Always A Delight

I love when we have people over because it gives me a good excuse to make something new I have been dying to try. We had Jessie and Cade over on Saturday and made this little number. Loved it! Even the leftovers were great. I recommend it. Hope you all had a great weekend. We are looking forward to this three-day weekend. We are having our good friend Sarah in town and going to West Yellowstone. Life is good.

Four-Cheese Pasta Florentine:

what you need

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 Cheesemake itHEAT 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 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.

1 comment:

  1. OH my thanks for sharing that recipe I can't wait to make it!