Four Cheese Pasta Florentine

We love a warm, cheesy casserole, especially when it’s got vitamin A-rich spinach. Four cheeses make this one extra special.
Four Cheese Pasta Florentine

Serves 4-6


  • 8-10 oz. penne pasta (cooked as directed on package, also drained)
  • 2 cups medium mushrooms sliced
  • 3 cups spinach
  • 3/4 cup heavy cream
  • 1/2 cup Parmesan cheese (divided)
  • 4 ounces Cream Cheese, cubed
  • 1 (8 ounce) package Shredded Mozzarella Cheese
  • 1 cup Cottage Cheese
  • 1/2 cup walnuts, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste


  1. Heat oven to 375 degrees F.
  2. Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, add salt and stir occasionally and reduce heat if mushrooms start to burn.
  3. Add spinach to mushrooms. Cook until wilted, then add walnuts.
  4. Add heavy cream, Cottage Cheese and cream Cheese to the spinach and mushrooms, stirring well, and half Parmesan cheese. If sauce is too thick, add water one tablespoon at a time.
  5. Taste and season with salt and pepper, if necessary.
  6. Pour drained pasta into the sauce and toss well to coat thoroughly.
    Spoon into 8- or 9-inch square baking dish; top with mozzarella Cheese and the rest of the Parmesan cheese.
  7. Bake 25 min. oor until golden and bubbly
  8. Transfer to serving plates, garnish with more Parmesan and serve hot.
  9. Enjoy!!

Four Cheese Pasta Florentine
Four Cheese Pasta Florentine

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