ZUCCHINI ZITI WITH KALE AND BACON

Zucchini Ziti with Kale and Bacon image

Discover this Zucchini Ziti with Kale and Bacon. This creamy ziti dish is chock-full of veggies and salty, savory bacon!

Provided by My Food and Family

Categories Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

3 cups ziti pasta, uncooked
6 slices OSCAR MAYER Bacon
2 zucchini, sliced
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried thyme leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby kale
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses, divided

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add zucchini and garlic to reserved drippings; cook and stir 3 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, kale, Parmesan and 1/2 cup shredded cheese; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with crumbled bacon and remaining shredded cheese.
Bake 10 min. or until shredded cheese is melted.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 45 g, Fiber 4 g, Sugar 4 g, Protein 20 g