Creamy Zucchini & Spinach Rigatoni

Ingredients

• 6 oz baby spinach leaves 
• 0.3 tsp basil leaves dried red crushed
• 1 cup chicken broth fat-free reduced-sodium
• 1 Tbsp flour 
• 0.5 lb mushrooms fresh sliced
• 2 cloves garlic minced
• 4 oz philadelphia neufchatel cheese cubed ()
• 1 tsp oil 
• 0.3 cup parmesan cheese grated kraft
• 3 cups rigatoni pasta uncooked ()
• 1.5 cups mozzarella cheese shredded with a touch of philadelphia, divided kraft
• 1  zucchini sliced

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat oil in large skillet on medium heat.
4. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently.
5. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently.
6. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
7. Drain pasta.
8. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
9. Bake 10 min. or until mozzarella is melted.