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

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

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.