Spicy Zucchini Veggie Pasta Bake

• 3 cups multi-grain rotini pasta, uncooked
• 1 tsp. oil
• 1 zucchini, sliced
• 1/2 lb. sliced fresh mushrooms
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 1 Tbsp. flour
• 1/2 tsp. adobo seasoning
• 1 cup vegetable broth
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
• 1 pkg. (6 oz.) baby spinach leaves
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four 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 nonstick skillet on medium heat.
4. Add zucchini, mushrooms, peppers and garlic; cook and stir 3 min.
5. Add flour and seasoning; 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 and 1/2 cup shredded cheese; mix lightly.
12. Spoon into 2-qt.
13. casserole sprayed with cooking spray; top with remaining shredded cheese.
14. Bake 10 min.
15. or until shredded cheese is melted.

multigrain rotini pasta, oil, zucchini, mushrooms, red pepper, garlic, flour, vegetable broth, philadelphia, baby spinach leaves, four cheese

Taken from www.kraftrecipes.com/recipes/spicy-zucchini-veggie-pasta-bake-181106.aspx (may not work)