Sunday, March 28, 2010

Four-Cheese Pasta Florentine with Chicken

A couple of weeks ago I got the latest Kraft Food & Family magazine in the mail. They claim it's a subscription based magazine now, but I keep getting it for free. Shhh, nobody tell!  It's one of my favorite things because the recipes are super simple and usually don't require every random ingredient known to man like a lot of other recipes tend to. The first thing in this issue that caught my eye was the Four-Cheese Pasta Florentine. Four cheeses you say? Yes please!  I knew there would be no way that Zach would eat a meat-less meal like this, so I decided to add in some chicken as well.

Four-Cheese Pasta Florentine 
Adapted from Kraft Food & Family

3 cups mostaccioli, uncooked
1 package (10oz) frozen chopped spinach
4 oz (1/2 8oz package) cream cheese, cubed
1 cup 2% low fat cottage cheese
2 eggs
1 package (8oz) shredded mozzarella Cheese
1/4 cup grated Parmesan cheese
3 chicken breast, cooked and shredded (Stephanie addition)
2 tablespoons Italian seasoning (Stephanie addition)

Heat oven to 375 degrees.
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. Italian seasoning and eggs until well blended.
Drain pasta. Add to spinach mixture with mozzarella and chicken; mix lightly. Spoon into medium sized casserole dish; top with Parmesan.
Bake 25 min, or until heated through.

Simple and easy! I've often found that recipes from Kraft Food & Family are a little on the bland side, so that's why I added the seasoning. I also told Zach that next time I'd add some garlic and salt and pepper. But, overall I think we have a winner!  Definitely CHEESY! Mmm...cheese.

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Greenwood, Missouri, United States