All Recipes

Creamy Zucchini and Spinach Pasta Bake

Name: Creamy Zucchini and Spinach Pasta Bake
Cook time: 25 min
Total time: 1 HR

Prep

30-60 mins

Total

1 HR

Servings

12 Servings

Ingredients

3 cups

cavatappi, uncooked

onion, chopped

zucchini, cut lengthwise in half, then sliced crosswise

1 cup

sliced fresh mushrooms

1 pkg

(6 oz.) baby spinach leaves

1 jar

(24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

1 container

(15 oz.) ricotta cheese

1 tsp

dried Italian seasoning

1 pkg

(8 oz.) Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Instructions

Step 1

Heat oven to 375°F.

Step 2

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

Step 3

Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.

Step 4

Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.

Step 5

Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.

Step 6

Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.