CREAMY ZUCCHINI & SPINACH RIGATONI

Creamy Zucchini & Spinach Rigatoni image

Provided by @MakeItYours

Number Of Ingredients 12

8oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1tsp. oil
1 zucchini, sliced
1/2lb. sliced fresh mushrooms
2cloves garlic, minced
1Tbsp. flour
1/4tsp. each dried basil leaves, oregano leaves and crushed red pepper
1cup fat-free reduced-sodium chicken broth
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1pkg. (6 oz.) baby spinach leaves
1/4cup KRAFT Grated Parmesan Cheese
1-1/2cups KRAFT Shredded Mozzarella 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 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-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
BAKE 10 min. or until mozzarella is melted.