Creamy Zucchini & Spinach Rigatoni

Creamy Zucchini & Spinach Rigatoni

Creamy Zucchini & Spinach Rigatoni 


3 cups (1/2 of 16-ounce package) rigatoni pasta, uncooked

1 teaspoon oil

1 zucchini, sliced

1/2 pound sliced fresh mushrooms

2 cloves garlic, minced

1 tablespoon flour

1/4 teaspoon dried basil leaves

1/4 teaspoon oregano leaves

1/4 teaspooncrushed red pepper

1 cup chicken broth

4 ounces cream Cheese, cubed

1 package (6 ounces) baby spinach leaves

1/4 cup Grated Parmesan Cheese

1-1/2 cups Shredded Mozzarella Cheese


Heat oven to 375°F.

Cook pasta in large saucepan as directed on package, omitting salt.

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.

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