Four Cheese Pasta Florentine

Okay so I did it, started on my resolutions!!  Last night I made a new recipe.  Brenda came over and brought a dessert she made. It was a great night!!  Both turned out awesome.  I highly recomend it!! I did add some chicken to it (browned it first)... here is the photos and the recipe!  It's from the Kraft Food Magazine that I get four times a year. 

 (Before heating above, after cooking below!)

what you need

3 cups mostaccioli, uncooked

1 pkg.  (10 oz.) frozen chopped spinach

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

make it

HEAT oven to 375ºF.

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.