- 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
- 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.
03/30/2017
recipepes.com
Creamy Zucchini and Spinach Rigatoni, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
