Creamy Zucchini and Spinach Rigatoni

Creamy Zucchini and Spinach Rigatoni

Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.

Preparation Time
20 mins
Total Time
20 mins
Calories
419 Calories

Recipe Instructions

Step 1
Heat oven to 375 degrees F.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt.
Step 3
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
Step 4
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.
Step 5
Bake 10 min. or until mozzarella is melted.
Creamy Zucchini and Spinach Rigatoni
Creamy Zucchini and Spinach Rigatoni
Creamy Zucchini and Spinach Rigatoni
Creamy Zucchini and Spinach Rigatoni

Ingredients

  • 2 cloves garlic, minced
  • 1 zucchini, sliced
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried basil leaves
  • 1 teaspoon oil
  • ½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
  • 1 tablespoon flour
  • ¼ teaspoon dried oregano leaves
  • 8 ounces rigatoni pasta, uncooked
  • ½ pound sliced fresh mushrooms
  • 1 cup fat-free reduced-sodium chicken broth
  • 1 (6 ounce) package baby spinach leaves
  • 1 ½ cups KRAFT Grated Parmesan Cheese
  • 1 ½ cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Categories

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