Creamy Zucchini and Spinach Rigatoni

By Rachel-2

Ingredients

• 4 cups uncooked rigatoni pasta
• 1 tablespoon oil
• 1 zucchini, sliced
• 9 ounces sliced fresh mushrooms
• 2 cloves garlic, minced
• 3/4 cup 25%-less-sodium chicken broth
• 1 (270 g) tub PHILADELPHIA Italian Three Cheese Cooking Creme
• 4 cups tightly packed baby spinach leaves, chopped
• 1/2 cup fresh basil, chopped
• 1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA, divided

Preparation

Step 1

Heat oven to 375 degrees F (190 degrees C).

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 minutes or until zucchini is crisp-tender. Add broth; cook and stir 2 to 3 minutes or just until mixture comes to boil. Add Cooking Creme; cook and stir 2 to 3 minutes or until heated through.

Drain pasta; return to pan. Add zucchini mixture, spinach, basil and 1/2 cup mozzarella; mix lightly. Spoon into 9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.

Bake 10 minutes or until mozzarella is melted.