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Four-Cheese Pasta Florentine

Four-Cheese Pasta Florentine

  • Prep

    20 m
  • Ready In

    45 m
PHILADELPHIA Cream Cheese

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 375 degrees F.
  2. 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.
  3. Drain pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
  4. Bake 25 min. or until center is set.
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Reviews

amy
2

amy

1/21/2014

I loved it. It's creamy and cheesy comfort food. Very simple to make casserole.

kendrafelton
0

kendrafelton

10/29/2014

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.

T Plums
0

T Plums

9/18/2014

So good!!!!

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