CREAMY CAMPANELLE PASTA WITH ZUCCHINI

Creamy Campanelle Pasta with Zucchini image

You'll find fresh zucchini, yellow squash, mushrooms and spinach in this creamy pasta bake. But we made sure to leave room for two kinds of cheese!

Provided by My Food and Family

Categories Pasta

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 cups campanelle pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1 yellow squash, sliced
1/2 lb. sliced fresh mushroom s
2 cloves garlic, minced
1 Tbsp. flour
1/2 tsp. herbes de Provence
1 cup fat-free reduced-sodium chicken broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, squash, mushrooms and garlic; cook and stir 3 min. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese spread; 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-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 4 g, Protein 20 g