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Baked Ziti with Squash and Mushrooms
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Baked Ziti with Squash and Mushrooms

45 Minutes
25 Min Prep
45 Min Cook
Healthy Living
Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious baked ziti for eight.
What You Need
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8 servings
Original recipe yields 8 servings
3 cups ziti pasta, uncooked
1 tsp. oil
3 cups cubed peeled butternut squash (1/2-inch pieces)
1/2 lb. sliced fresh mushrooms
3 cloves garlic, minced
1 tsp. finely chopped fresh rosemary
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (5 oz.) baby spinach leaves
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
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* Made with quality cheeses crafted in the USA.
Let's Make It
1
Heat oven to 375ºF.
2
Cook pasta in large saucepan as directed on package, omitting salt.
3
Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.
4
Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
5
Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Kitchen Tips
Purchasing and Storing Mushrooms
Look for fresh mushrooms that are blemish-free, without slimy spots or signs of decay. When sealed in plastic, mushrooms quickly become slimy and moldy. Remove mushrooms from the carton then refrigerate, unwashed, in a paper bag. The paper will absorb any excess moisture and allow the mushrooms to breathe. Or, remove the plastic wrap from the carton and wrap the carton in paper towels.
How to Prepare Fresh Rosemary and Thyme
Thyme and rosemary stems are woody and undesirable to eat. To remove the leaves in one quick motion, hold the top of the stem in one hand and strip off the leaves with the fingertips of your other hand. The stems do have flavor and can be added to roasted foods, but remove them before serving. Or, try adding the stems to hot coals before grilling to add extra flavor to grilled food.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 320mg
14%
Total Carbohydrates 37g
13%
Dietary Fibers 4g
14%
Sugars 4g
8%
Protein 13g
26%
Vitamin A
220%
Vitamin C
20%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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