All Recipes

Creamy Zucchini & Spinach Rigatoni

Prep

15-30 mins

Total

40 MIN

Servings

6 Servings

Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.

Ingredients

  • 3

    cups

    (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked

  • 1

    tsp

    oil

  • 1

    zucchini, sliced

  • 1/2

    lb

    sliced fresh mushrooms

  • 2

    cloves

    garlic, minced

  • 1

    tbsp

    flour

  • 1/4

    tsp

    dried basil leaves, dried oregano leaves and crushed red pepper

  • 1

    cup

    fat-free reduced-sodium chicken broth

  • 4

    oz

    (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

  • 1

    pkg

    (6 oz.) baby spinach leaves

  • 1/4

    cup

    Grated Parmesan Cheese

  • 1-1/2

    cups

    Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Instructions

  1. Step 1

    Heat oven to 375ºF.

  2. Step 2

    Cook pasta as directed on package, omitting salt.

  3. Step 3

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

  4. Step 4

    Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.

  5. Step 5

    Bake 10 min. or until mozzarella is melted.

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