Name: Creamy Zucchini and Spinach Rigatoni
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 8 oz. rigatoni pasta -; 1 tsp. oil -; 1 zucchini -; 1/2 lb. sliced fresh mushrooms -; 2 clove garlic -; 1 tbsp. flour -; 1/4 tsp. dried basil leaves -; 1/4 tsp. dried oregano leaves -; 1/4 tsp. crushed red pepper -; 1 c. fat-free reduced-sodium chicken broth -; 4 oz. PHILADELPHIA Neufchatel Cheese -; 1 package baby spinach leaves -; 1/4 c. KRAFT Grated Parmesan Cheese -; 1 1/2 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA -

Ingredients for - Creamy Zucchini and Spinach Rigatoni

1. 8 oz. rigatoni pasta

2. 1 tsp. oil

3. 1 zucchini

4. 1/2 lb. sliced fresh mushrooms

5. 2 clove garlic

6. 1 tbsp. flour

7. 1/4 tsp. dried basil leaves

8. 1/4 tsp. dried oregano leaves

9. 1/4 tsp. crushed red pepper

10. 1 c. fat-free reduced-sodium chicken broth

11. 4 oz. PHILADELPHIA Neufchatel Cheese

12. 1 package baby spinach leaves

13. 1/4 c. KRAFT Grated Parmesan Cheese

14. 1 1/2 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

How to cook deliciously - Creamy Zucchini and Spinach Rigatoni

1 . Stage

Heat oven to 375 degrees F.

2 . Stage

Cook pasta in large saucepan as directed on package, omitting salt.

3 . Stage

Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms, and garlic; cook and stir 3 to 4 minutes, or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute. Stir in broth; cook and stir 2 to 3 minutes, or until thickened. Add Neufchatel; cook and stir 2 to 3 minutes, or until melted.

4 . Stage

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.

5 . Stage

Bake 10 minutes, or until mozzarella is melted.