Four-Cheese Pasta Florentine

by **crysty1e** Sun Apr 25, 2010 10:20 am

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 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package. 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.