Creamy Zucchini & Spinach Rigatoni

Creamy Zucchini & Spinach Rigatoni recipe

photo by:kraft

Get 'em to say "Yes!" to zucchini—and spinach—with this ooey-gooey, delectable pasta dish. Just another day in the life of a rock-star mom.

time

prep:

35 min

total:

45 min

servings

total:

6 servings, 1-1/3 cups each

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What You Need

oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked

tsp. oil

zucchini, sliced

1/2

lb. sliced fresh mushrooms

cloves garlic, minced

Tbsp. flour

1/4

tsp. each dried basil leaves, oregano leaves and crushed red pepper

cup fat-free reduced-sodium chicken broth

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

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

Make It

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

Serving Suggestion

Serve with fresh fruit and a side salad to round out the meal.

Preparing Perfect Pasta

Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

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wndrwmn

posted:7/2/2011

great use for all those zucchini we've gotten out of the garden. Other than adding a little salt, this was a tasty recipe.

metalmegs

posted:5/29/2011

Easy to make and tastes great. Definitely a keeper in my recipe box.

mtmott83

posted:5/19/2011

Delicious! So flavorful and hearty! We will definitely make it again!

nowakl

posted:5/12/2011

It was really good - I substituted the mushrooms for tomatoes and didn't have any shredded mozzarella cheese so I used fresh on top instead. I'm having the leftovers for lunch today & will definitely make again!

cassandra1974

posted:5/4/2011

Very good. Nice use of spring vegetables for a vegetarian main meal. Next time I would add sun dried tomatoes.

a cook

posted:4/8/2011

wonderful recipe. easy and very filling. great recipe for meatless fridays!

MindyKuen

posted:4/8/2011

d-e-l-i-s-h I had my parents over for dinner & I made this. Everybody loved it- even the kids. It went together quick & tasted good the next day for lunch. I didn't have enough mozz cheese, so I added a bit of swiss.

NIKKIP08

posted:4/2/2011

Really yummy, my 2 year old even ate it!!

aneon15

posted:3/30/2011

I really liked it, although I had forgotten to by the mozzarella cheese, I used another one and it turned out great. And I only added spinach this time :) Delicious, I will add chicken next time ;)

a cook

posted:3/30/2011

Even my picky eater said it was good.