Creamy Zucchini and Spinach Rigatoni

Creamy Zucchini and Spinach Rigatoni

18 Reviews 2 Pics
  • Prep

    20 m
  • Ready In

    45 m
Recipe by  Kraft Natural Shredded Cheese

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

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Ingredients

Adjust Servings

Original recipe yields 6 1 1/3-cups servings

Directions

  1. Heat oven to 375 degrees F.
  2. Cook pasta in large saucepan as directed on package, omitting salt.
  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.
  4. 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.
  5. Bake 10 min. or until mozzarella is melted.

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Reviews (18)

Rate This Recipe
backpackin.dannielle
11

backpackin.dannielle

DELICIOUS! You could easily add chicken for another layer of flavor, but by no means does this recipe need it. Super easy to make, nice and cheesy. I hate mushrooms but ate them up with this recipe. We used the whole wheat pasta noodles we had in the pantry already. I would have loved 2 zucchinis in this recipe, but again, not necessary to enjoy the recipe.

L
10

L

Quality recipe base, but don't recommend seasoning with basil/oregano/red pepper as called for below.

Dena
8

Dena

Great recipe. Wouldn't change anything, my whole family loved it.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 34.7 g
  • 11%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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