Creamy Zucchini and Spinach Rigatoni

Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.

Rated 4.5 from 34 votes

Heat oven to 375 degrees F.

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 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.

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 min. or until mozzarella is melted.

Creamy Zucchini and Spinach Rigatoni

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