Creamy Zucchini & Spinach Rigatoni

By á-24895

Ingredients

• 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
• Tips from reviews: Add chicken, yellow squash, tomatoes, whole wheat pasta. Double the herbs and salt.

Preparation

Step 1

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.