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
- 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 creamy cheese; 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.
