Wednesday, August 25, 2010

Four Cheese Spinach Pasta Bake

This recipe originally appeared in a Kraft Foods magazine. I have made some changes to the recipe. Here are the results.

3 cups penne pasta, uncooked
1o ounces frozen chopped spinach
4 ounces 1/3 less fat cream cheese
1 cup low fat cottage cheese
2 eggs
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
  1. Move your oven rack to the lower middle position and preheat the oven to 375°.
  2. Cook the pasta according to the package directions.
  3. While the pasta cooks, microwave the spinach as directed on the package, drain well, but keep warm. Place the warm spinach in a large bowl and add the cream cheese; stir until the cream cheese is melted. Stir in the cottage cheese, eggs, and shredded mozzarella. When the pasta is done, drain it well, cool it slightly with some cold water, and add it to the spinach mixture.
  4. Spoon the pasta mixture into a 9x13 inch baking dish and top it with the Parmesan cheese. Bake it for 25 to 30 minutes or until lightly golden brown on top.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.