We love having a warm, cheesy pasta casserole on the table, and four kinds of cheese make this one extra special. It's one step up from mac and cheese, but our Four-Cheese Pasta Florentine pasta recipe is just as easy to make.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups elbow macaroni, uncooked
1 pkg. (300 g) frozen chopped spinach
125 g (1/2 of 250- pkg.) Philadelphia Brick Cream Cheese, cubed
1 cup cottage cheese
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Heat oven to 375ºF.
Cook macaroni 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 macaroni. 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 centre is set.
Kraft Kitchen Tips!
Enjoy your favourite foods while keeping portion size in mind.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 12 g
Cholesterol 155 mg
Sodium 780 mg
Carbohydrate 65 g
Fibre 5 g
Sugars 4 g
Protein 35 g
Makes 4 servings, 1-1/2 cups (375 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.