Prep
15-30 mins
Cook
10 MIN
Calories
330
Ingredients
3 cups
(1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp
oil
1
zucchini, sliced
1/2 lb
sliced fresh mushrooms
2 cloves
garlic, minced
1 tbsp
flour
1/4 tsp
dried basil leaves, dried oregano leaves and crushed red pepper
1 cup
fat-free reduced-sodium chicken broth
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg
(6 oz.) baby spinach leaves
1/4 cup
Grated Parmesan Cheese
1-1/2 cups
Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Cook pasta as directed on package, omitting salt.
Step 3
Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
Step 4
Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
Step 5
Bake 10 min. or until mozzarella is melted.