Creamy Zucchini & Spinach Rigatoni

8 oz.   (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp.  oil
1 zucchini, sliced
1/2 lb.  sliced fresh mushrooms
2 cloves  garlic, minced
1 Tbsp.  flour
1/4 tsp.  each dried basil leaves, oregano 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 spinach leaves
1/4 cup  KRAFT Grated Parmesan Cheese
1-1/2 cups  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

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.

kraft kitchens tips

Serve with fresh fruit and a side salad to round out the meal.
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1 Response to Creamy Zucchini & Spinach Rigatoni

  1. Nikki says:

    This sounds really freakin’ good!!!

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