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Creamy Zucchini and Spinach Rigatoni

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Creamy Zucchini and Spinach Rigatoni

Directions

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Ingredients :

  • 8 ounces rigatoni pasta
  • uncooked
  • 1 teaspoon oil
  • 1 zucchini
  • sliced
  • ½ pound sliced fresh mushrooms
  • 2 cloves garlic
  • minced
  • 1 tablespoon flour
  • ¼ teaspoon dried basil leaves
  • ¼ teaspoon dried oregano leaves
  • ¼ teaspoon crushed red pepper
  • 1 cup fat-free reduced-sodium chicken broth
  • ½ (8 ounce) container PHILADELPHIA Neufchatel Cheese
  • cubed
  • 1 (6 ounce) package baby spinach leaves
  • 1 ½ cups KRAFT Grated Parmesan Cheese
  • 1 ½ cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA
  • divided
  • Methods :

  • Heat oven to 375 degrees F.
  • 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 quart casserole sprayed with cooking spray; top with remaining mozzarella.
  • Bake 10 min. or until mozzarella is melted.
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