Spinach Rigatoni and Creamy Zucchini

Ingredients

Original recipe makes 6 1 1/3-cups servings

 8 ounces rigatoni pasta, uncooked
 1 teaspoon oil
 1 zucchini, sliced
 1/2 pound sliced fresh mushrooms
 3 cloves garlic, minced
 1 tablespoon flour
 1/2 teaspoon dried basil leaves
 1/2 teaspoon dried oregano leaves
 1/2 teaspoon crushed red pepper
 1 cup fat-free reduced-sodium chicken broth
 1/2 (8 ounce) container creamy Cheese, cubed
 1 (6 ounce) package baby spinach leaves
 1 1/2 cups  Grated Parmesan Cheese
 1 1/2 cups Shredded Mozzarella Cheese with a touch of creamy cheese

Directions


  1. Heat oven to 375 degrees 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 creamy cheese; 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 quart casserole sprayed with cooking spray; top with remaining mozzarella.