Baked Twirls Florentine

Baked Twirls Florentine

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Yields6 Servings
Ingredients
  12 oz Mueller's® Rotini
 1 jar (24 oz) pasta sauce
 1/2 cup water
 8 oz reduced fat cream cheese (Neufchatel cheese)
 1/2 cup milk
 16 oz frozen chopped spinach, thawed and drained
 1/4 cup grated Parmesan cheese
 4 oz shredded mozzarella cheese
 1/4 tsp ground nutmeg (optional)
Cooking directions
1

Heat oven to 350ºF.

2

Cook pasta according to package directions; drain.

3

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

4

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

5

In 13 x 9-inch baking dish (3 quart), spoon one-half pasta mixture. Spread cream cheese mixture over pasta; spoon remaining pasta mixture on top. Cover with foil; bake 30 minutes. Remove foil; sprinkle with mozzarella cheese. Bake 5 minutes or until cheese melts.

Ingredients

Ingredients
  12 oz Mueller's® Rotini
 1 jar (24 oz) pasta sauce
 1/2 cup water
 8 oz reduced fat cream cheese (Neufchatel cheese)
 1/2 cup milk
 16 oz frozen chopped spinach, thawed and drained
 1/4 cup grated Parmesan cheese
 4 oz shredded mozzarella cheese
 1/4 tsp ground nutmeg (optional)

Directions

Cooking directions
1

Heat oven to 350ºF.

2

Cook pasta according to package directions; drain.

3

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

4

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

5

In 13 x 9-inch baking dish (3 quart), spoon one-half pasta mixture. Spread cream cheese mixture over pasta; spoon remaining pasta mixture on top. Cover with foil; bake 30 minutes. Remove foil; sprinkle with mozzarella cheese. Bake 5 minutes or until cheese melts.

Notes

Baked Twirls Florentine

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