Baked Mostaccioli Florentine

  Serves: 6

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Ingredients
 8 oz Creamette® Mostaccioli Rigati
 1 jar (24 oz.) pasta sauce
 0.50 cup water
 1 (8 oz.) light cream cheese, softened
 0.50 cup milk
 1 (10 oz.) frozen chopped spinach, thawed and drained
 0.25 cup grated Parmesan cheese
 0.25 tsp ground nutmeg (optional)
 1 cup part skim milk Mozzarella cheese, shredded
Cooking Directions
1

 Heat oven to 350º F.  Prepare pasta according to package directions; drain.

2

 In large bowl, stir together pasta sauce and water; stir in cooked pasta. 

3

 In medium bowl, stir together softened cream cheese and milk until smooth; stir in spinach, Parmesan cheese and nutmeg.

4

 In a 9 x 13 inch baking dish, spoon half of pasta mixture; spread cream cheese mixture on top; spoon remaining pasta mixture on top.

5

  Cover with foil; bake 30 minutes. Remove foil; sprinkle with mozzarella cheese. Bake 5 minutes or until cheese melts.

Ingredients

Ingredients
 8 oz Creamette® Mostaccioli Rigati
 1 jar (24 oz.) pasta sauce
 0.50 cup water
 1 (8 oz.) light cream cheese, softened
 0.50 cup milk
 1 (10 oz.) frozen chopped spinach, thawed and drained
 0.25 cup grated Parmesan cheese
 0.25 tsp ground nutmeg (optional)
 1 cup part skim milk Mozzarella cheese, shredded

Directions

Cooking Directions
1

 Heat oven to 350º F.  Prepare pasta according to package directions; drain.

2

 In large bowl, stir together pasta sauce and water; stir in cooked pasta. 

3

 In medium bowl, stir together softened cream cheese and milk until smooth; stir in spinach, Parmesan cheese and nutmeg.

4

 In a 9 x 13 inch baking dish, spoon half of pasta mixture; spread cream cheese mixture on top; spoon remaining pasta mixture on top.

5

  Cover with foil; bake 30 minutes. Remove foil; sprinkle with mozzarella cheese. Bake 5 minutes or until cheese melts.

Notes

Baked Mostaccioli Florentine

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