CREAMY ZUCCHINI AND SPINACH RIGATONI

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

Ingredients

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