All Recipes

Creamy Zucchini & Spinach Rigatoni

Prep

15-30 mins

Total

40 MIN

Servings

6 Servings

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

Step 1

Heat oven to 375ºF.

Step 2

Cook pasta as directed on package, omitting salt.

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.

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.

Step 5

Bake 10 min. or until mozzarella is melted.

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