Four-Cheese Pasta Florentine - cooking recipe

Ingredients

3 cups mostaccioli pasta, uncooked
1 (10 ounce) package frozen chopped spinach
4 ounces PHILADELPHIA Cream Cheese, cubed
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 (8 ounce) package KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Preparation

Heat oven to 375 degrees F.
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.