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Creamy Zucchini And Spinach Rigatoni

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Recipe Summary Creamy Zucchini And Spinach Rigatoni

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

Ingredients | Canceled Check Images India

8 ounces rigatoni pasta, uncooked

1 teaspoon oil

1 zucchini, sliced

½ pound sliced fresh mushrooms

2 cloves garlic, minced

1 tablespoon flour

¼ teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

¼ teaspoon crushed red pepper

1 cup fat-free reduced-sodium chicken broth

½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed

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

Directions

Heat oven to 375 degrees F.

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

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.

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.

Bake 10 min. or until mozzarella is melted.

Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.

Info | Canceled Check Images India

prep: 20 mins additional: 25 mins total: 45 mins Servings: 6 Yield: 6 1 1/3-cups servings

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