Creamy Zucchini and Spinach Rigatoni

(Courtesy of Kraft)

Ingredients:
3 c. (8 oz.) 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. each dried basil leaves, oregano leaves and crushed red pepper
1 c. fat-free reduced-sodium chicken broth
4 oz. neufchatel cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 c. grated Parmesan cheese
1 1/2 c. shredded mozzarella cheese with a touch of Philadelphia, divided

Directions:
Heat oven to 375 degrees. 

Cook pasta in a large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in a large skillet on medium heat.  Add zucchini, mushrooms and garlic; cook and stir 3-4 minutes or until zucchini is crisp-tender.  Add flour and seasonings; cook and stir 1 minute.  Stir in broth; cook and stir 2-3 minutes or until thickened.  Add neufchatel cheese; cook and stir 2-3 minutes or until melted.

Drain pasta; return to pan.  Add zucchini mixture, spinach, Parmesan and 1/2 c. mozzarella; mix lightly.  Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.

Bake 10 minutes or until mozzarella is melted.

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