Creamy Zucchini and Spinach Rigatoni

• 8 oz. rigatoni pasta
• 1 tsp. oil
• 1 zucchini
• 1/2 lb. sliced fresh mushrooms
• 2 clove garlic
• 1 tbsp. flour
• 1/4 tsp. dried basil leaves
• 1/4 tsp. dried oregano leaves
• 1/4 tsp. crushed red pepper
• 1 c. fat-free reduced-sodium chicken broth
• 4 oz. PHILADELPHIA Neufchatel Cheese
• 1 package baby spinach leaves
• 1/4 c. KRAFT Grated Parmesan Cheese
• 1 1/2 c. KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

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 minutes or until zucchini is crisp-tender.
5. Add flour and seasonings; cook and stir 1 minute.
6. Stir in broth; cook and stir 2 to 3 minutes or until thickened.
7. Add Neufchatel; cook and stir 2 to 3 minutes or until melted.
8. Drain pasta; return to pan.
9. Add zucchini mixture, spinach, Parmesan, and 1/2 cup mozzarella; mix lightly.
10. Spoon into 2-quart casserole sprayed with cooking spray; top with remaining mozzarella.
11. Bake 10 minutes or until mozzarella is melted.

rigatoni pasta, oil, zucchini, mushrooms, clove garlic, flour, basil, oregano, red pepper, chicken broth, philadelphia neufchatel cheese, baby spinach leaves, parmesan cheese, mozzarella cheese

Taken from www.delish.com/recipefinder/creamy-zucchini-spinach-rigatoni-recipe-kft0313 (may not work)