The Essentials:
4 cups Penne Pasta, uncooked
1 pkg. (10 oz.) frozen chopped spinach
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 cup 2% Milkfat Low Fat Cottage Cheese
2 eggs
1 pkg. (8 oz.) Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
Making It:
1. HEAT oven to 375ºF.
2. 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.
3. DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into a 13 x 9 baking dish and then top with Parmesan.
4. BAKE 15 min. or until center is set.
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