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 375ºF.
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.