CREAMY ZUCCHINI AND SPINACH PASTA BAKE

Creamy Zucchini and Spinach Pasta Bake image

Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.

Provided by My Food and Family

Categories Home

Time 1h

Yield 12 servings, about 1 cup each

Number Of Ingredients 9

Ingredients

3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 5 g, Protein 13 g