Creamy Zucchini & Spinach Rigatoni
Ingredients:
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
Directions:
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.
