creamy zucchini and spinach rigatoni

Ingredients

• Servings: 6
• 8 ounces rigatoni pasta, uncooked
• 1 teaspoon oil
• 1 zucchini, sliced
• 1/2 pound sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon crushed red pepper
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 (8 ounce) container philadelphia neufchatel cheese, cubed
• 1 (6 ounce) package baby spinach leaves
• 1 1/2 cups kraft grated parmesan cheese
• 1 1/2 cups kraft shredded mozzarella cheese with a touch of philadelphia, divided

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• 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.