Creamy Campanelle Pasta with Zucchini

• 3 cups campanelle pasta, uncooked
• 1 tsp. oil
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 lb. sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 Tbsp. flour
• 1/2 tsp. herbes de Provence
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1 pkg. (6 oz.) baby spinach leaves
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella 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, squash, mushrooms and garlic; cook and stir 3 min.
5. Add flour and seasonings; cook and stir 1 min.
6. Stir in broth; cook and stir 2 to 3 min.
7. or until thickened.
8. Add cream cheese spread; cook and stir 2 to 3 min.
9. or until melted.
10. Drain pasta; return to pan.
11. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly.
12. Spoon into 2-qt.
13. casserole sprayed with cooking spray; top with remaining mozzarella.
14. Bake 10 min.
15. or until mozzarella is melted.

campanelle pasta, oil, zucchini, yellow squash, mushrooms, garlic, flour, herbes, chicken broth, philadelphia, baby spinach leaves, parmesan cheese, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/creamy-campanelle-pasta-zucchini-181511.aspx (may not work)