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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.