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Creamy Zucchini & Spinach Rigatoni Recipe

Creamy Zucchini & Spinach Rigatoni Recipe

Get 'em to say Yes! to zucchini - and spinach - with this creamy rigatoni pasta dish. Just another day in the life of a rock-star mom.
Recipe provided by KRAFT®
TOTAL TIME: Prep Time: 35 min Total Time: 45 min YIELD:6 servings


  • 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


  • 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.