CREAMY ZUCCHINI AND SPINACH RIGATONI

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Creamy Zucchini and Spinach Rigatoni image

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

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 34.9 g, Cholesterol 58.3 mg, Fat 19.5 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 12 g, Sodium 756.4 mg, Sugar 1.5 g

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