Four-Cheese Pasta Florentine

This recipe is not for the lactose intolerant, but for those of you who can't get enough, just say "CHEESE!"

Ingredients

3 cups mostaccioli, uncooked (Really any stubby pasta will work. I used rigatoni.)

1 pkg.  (10 oz.) frozen chopped spinach (I used a bag of fresh and microwaved it for 3 minutes to cook it.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup  BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

2 eggs

1 pkg.  (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

Instructions

HEAT oven to 375ºF.
COOK pasta 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 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. 

Source: http://www.kraftrecipes.com/recipes/four-cheese-pasta-florentine-115928.aspx

Deena and Gila's Salad Dressing

Olive Oil
Redwine Vinegar
Lemon Juice
Garlic Powder (or cube)
Black Pepper
Cumin

Optional-Salt, Smoked Paprika, and/or dijon mustard

Rachael Ray's Spinach Tortellini Soup

Ingredients

• 1 quart chicken stock
• 1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
• 1 bunch spinach
• Zest of 1 lemon
• Freshly grated Parmigiano-Reggiano cheese

Preparation

Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.

Spank's comments

Saw this on the show and have been dying to try it out. I'm going to give it a whirl tonight. She recommended adding a pinch of nutmeg. Happy eating.