Creamy Zucchini & Spinach Rigatoni
By jessicar
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Ingredients
- 3 cups rigatoni pasta
- 1 tsp oil
- 1 zucchini
- 1/2 lb mushrooms
- 2 cloves garlic
- 1 tbsp flour
- 1/4 tsp dried basil leaves
- 1/4 tsp oregano leaves
- 1/4 tsp crushed red pepper flakes
- 1 cup chicken broth
- 4 oz cream cheese
- 1 pkg baby spinach leaves
- 1/4 cup grated parmesan cheese
- 1-1/2 cups shredded mozzarella cheese
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oven to 375°F.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt.
Step 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.
Step 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.
Step 5
Bake 10 min. or until mozzarella is melted.
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