Creamy Zucchini & Spinach Rigatoni Recipe
Creamy Zucchini & Spinach Rigatoni Recipe photo by KRAFT
TOTAL TIME: Prep Time: 35 min Total Time: 45 min
MAKES: 6 servings

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 each dried basil leaves, oregano leaves and crushed red pepper
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
  • 1 package (6 ounces) baby spinach leaves
  • 1/4 cup KRAFT® Grated Parmesan Cheese
  • 1-1/2 cups KRAFT® Shredded Mozzarella Cheese with a Touch of PHILADELPHIA®, divided

Nutritional Facts

1 serving equals 330 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 460 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.

Directions

  1. HEAT oven to 375°F.
  2. COOK pasta in large saucepan as directed on package, omitting salt.
  3. 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.
  4. 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.
  5. BAKE 10 min. or until mozzarella is melted. Yield: 6 servings.
SERVING SUGGESTION: Serve with fresh fruit and a side salad to round out the meal.
Originally published as Creamy Zucchini & Spinach Rigatoni Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 330 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 460 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.

Reviews for Creamy Zucchini & Spinach Rigatoni

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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MY REVIEW
Reviewed Sep. 15, 2014

"I made this tonight for dinner. My husband loved it. I used reduced fat mozzarella & whole wheat pasta! It is a great way to use up some zucchini from the garden. I did not have the kraft shredded mozzarella with a touch of Philadelphia but regular reduced fat shredded mozzarella works fine."

MY REVIEW
Reviewed Apr. 29, 2011

"My family loved this. I added sweet red peppers and used a can of Campbell Soup's beef consome as I didn't have any chicken broth on hand. It still turned out great!"

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