Four-Cheese Pasta Florentine
3 cups mostaccioli, uncooked
10 oz. Frozen chopped spinach
4 oz. Cream cheese, cubed
1 cup 2% milkfat cottage cheese
2 eggs
8 oz. Shredded part-skim mozzarella cheese
¼ cup grated parmesan
Preheat oven to 375. Cook pasta by directions on package. Cook spinach as directed on package; drain well. Place spinach in large bowl; add cream cheese and stir until melted. Stir in cottage cheese and eggs until well blended. Drain pasta; add to spinach mixture with mozzarella and mix lightly. Spoon into 9” square baking dish and top with parmesan. Bake 25 minutes.
