VELVEETA Pasta Florentine

• 3 cups mostaccioli, uncooked
• 1 pkg. (10 oz.) frozen chopped spinach
• 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1 egg
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 350 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 5 min.
3. ; drain well.
4. Return pasta mixture to pan.
5. Add VELVEETA, mozzarella and egg; mix well.
6. Spoon into 1-1/2-qt.
7. casserole sprayed with cooking spray; top with Parmesan.
8. Bake 20 min.
9. or until heated through.

mostaccioli, spinach, velveeta, mozzarella cheese, egg, parmesan cheese

Taken from www.kraftrecipes.com/recipes/velveeta-pasta-florentine-158960.aspx (may not work)