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Wednesday, April 27, 2011

Four Cheese Pasta Florentine

Source- Kraft Recipes

I love new spinach recipes.  I always feel like I'm eating good stuff when there is spinach included.  So even though this recipe is loaded with pasta and cheese, it is still at least a little bit good for you.  : )

Ingredients
  • 3 cups mostaccioli, uncooked
  • 1 pkg.  (10 oz.) frozen chopped spinach
  • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
  • 1 cup  Low Fat Cottage Cheese
  • 2 eggs
  • 1 pkg.  (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese 
  • 1/4 cup Grated Parmesan Cheese

Preparation

  • Heat 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.  

Review & Changes- Confession, I forgot to add the eggs to this recipe.  Oopsy!  That's the bad part about only having a desktop, you have to go back and forth between the recipe and the kitchen.  Well unless you want to print the recipe. 

Even without the egg this recipe was really good.  Next time I'd skip cooking the spinach, and just rely on the cook time in the oven to warm it up.  I also might try substituting ricotta for the cottage cheese.  There was nothing wrong with the cottage cheese in the recipe, but I would have preferred a creamier look, instead of seeing the little cottage cheese pieces throughout the dish. 

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