creamy zucchini and spinach rigatoni

How To Make creamy zucchini and spinach rigatoni

• 1

  Heat the oven to 375 degrees F. Cook the pasta as directed on the package. Omit the salt.
• 2

  In the meantime, heat oil in a large frying pan on medium heat.
• 3

  Add the zucchini, mushrooms, and garlic.
• 4

  Cook and stir for 3 - 4 minutes or until the zucchini is crisp yet tender.
• 5

  Then add in the flour and seasonings. Cook and stir again for about 1 to 2 minutes.
• 6

  Stir in the broth. Cook for another 2 to 3 minutes or until thickened.
• 7

  Add in the Neufchatel cheese.
• 8

  Cook and stir for 2 to 3 minutes or until the cheese has melted.
• 9

  Drain the cooked pasta. Add to the zucchini mixture.
• 10

  Then add the spinach, Parmesan, and 1/2 cup mozzarella cheese.
• 11

  Mix lightly.
• 12

  Spray a 2 quart casserole dish with cooking spray. Spoon the mixture into the casserole dish.
• 13

  Then top with the remaining 1 cup of mozzarella.
• 14

  Bake for about 10 minutes or until the mozzarella is melted.
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