Prep Time: 35 min Total Time: 45 min Servings: 6
Get 'em to say Yes! to zucchini—and spinach—with this creamy rigatoni pasta dish. Just another day in the life of a rock-star mom.
Heat oven to 375°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 minutes, or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute. Stir in broth; cook and stir 2 to 3 minutes, or until thickened. Add Neufchatel; cook and stir 2 to 3 minutes, or until melted.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and ½ cup mozzarella; mix lightly. Spoon into 2-quart. casserole sprayed with cooking spray; top with remaining mozzarella.
Bake 10 minutes, or until mozzarella is melted.
1 Serving (1-1/3 cup): Calories 330; Total Fat 13g (Saturated Fat 7g); Cholesterol 35mg; Sodium 460mg; Total Carbohydrate 35g, Sugar 3g, (Dietary Fiber 3g); Protein 19g
% Daily Value: Vitamin A 50%; Vitamin C 10%;
*Percent Daily Values are based on a 2,000 calorie diet.