Creamy Zucchini & Spinach Rigatoni

• 4 cups rigatoni pasta, uncooked
• 1 Tbsp. oil
• 1 zucchini, sliced
• 250 g sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 cup 25%-less-sodium chicken broth
• 3/4 cup Philadelphia Cream Cheese Product
• 4 cups tightly packed baby spinach leaves, chopped
• 1/2 cup fresh basil, chopped
• 1-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided

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.
4. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min.
5. or until zucchini is crisp-tender.
6. Add broth; cook and stir 2 to 3 min.
7. or just until mixture comes to boil.
8. Add cream cheese product; cook and stir 2 to 3 min.
9. or until cream cheese is completely melted and sauce is well blended.
10. Drain pasta; return to pan.
11. Add zucchini mixture, spinach, basil and 1/2 cup mozza; mix lightly.
12. Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining mozza.
13. Bake 10 min.
14. or until mozza is melted.

rigatoni pasta, oil, zucchini, mushrooms, garlic, philadelphia cream cheese, tightly packed baby spinach leaves, fresh basil, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-zucchini-spinach-rigatoni-161926.aspx (may not work)