Creamy Zucchini & Spinach Rigatoni

By dkanon

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Ingredients

• 8 oz rigatoni pasta, uncooked
• 1 t oil
• 1 zucchini, sliced
• 1/2 Ib sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 T flour
• 1/4 t each dried basil leaves, oregano leaves and crushed red pepper
• 1 c fat-free reduced-sodium chicken broth
• 4 oz cream cheese, cubed
• 1 pkg (6 oz) baby spinach leaves
• 1/4 c grated Parmesan cheese
• 1 1/2 cups shredded Mozzarella cheese divided

Preparation

Step 1

Preheat oven to 375.
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 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 cream cheese; cook and stir 2 to 3 minutes 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 minutes or until mozzarella is melted.