BAKED ZITI WITH SQUASH & MUSHROOMS

Baked Ziti with Squash & Mushrooms image

Add Baked Ziti with Squash & Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash & Mushrooms for eight.

Provided by My Food and Family

Categories Pasta

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 cups ziti pasta, uncooked
1 tsp. oil
3 cups cubed peeled butternut squash (1/2-inch pieces)
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1 tsp. finely chopped fresh rosemary
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g