Ingredients
8 oz. rigatoni pasta
1 tsp. oil
1 zucchini
1/2 lb. sliced fresh mushrooms
2 clove garlic
1 tbsp. flour
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp. crushed red pepper
1 c. fat-free reduced-sodium chicken broth
4 oz. PHILADELPHIA Neufchatel Cheese
1 package baby spinach leaves
1/4 c. KRAFT Grated Parmesan Cheese
1 1/2 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
Preparation
Step 1Heat oven to 375 degrees F.Step 2Cook pasta in large saucepan as directed on package, omitting salt.Step 3Meanwhile, 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 flour and seasonings; cook and stir 1 minute. Stir in broth; cook and stir 2 to 3 minutes, or until thickened. Add Neufchatel; cook and stir 2 to 3 minutes, or until melted.Step 4Drain 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.Step 5Bake 10 minutes, or until mozzarella is melted.
