Creamy Creamy Zucchini & Spinach Rigatoni

Vanessa "Nikita" Milare


This is just a great dish to make with any left over zucchini's or other veggies. I make this at least once every 2 weeks with a different twist every time.


★★★★★ 1 vote

6.... 1- 1 1/3 cup each
20 Min
20 Min


  • 8 oz
    rigatoni pasta, uncooked
  • 1 tsp
  • 1 medium
    zucchini, sliced
  • 1/2 lb
    mushrooms, fresh & sliced
  • 2
    garlic cloves, mined
  • 1 Tbsp
    all purpose flour
  • 1/4 tsp
    each... basil leaves, oregano leaves, & crushed red peppers
  • 1 c
    chicken broth, low-fat
  • 4 oz
    philly neufchatel cheese, cubed
  • 1 pkg
    baby spinach
  • 1/4 c
    parmesan cheese, grated
  • 1-1 1/2 c
    mozzarella cheese shredded & divided

How to Make Creamy Creamy Zucchini & Spinach Rigatoni


  1. Heat the oven to 375F. Cook the pasta in a large saucepan as dircted on the package, omitting the salt.
  2. In the mean time, heat the oil in large fryong pan on medium heat. Add in the zucchini,mushrooms & garlic. Cook & stir for about 3 to 4 mins or until zucchini is crisp & tender.
  3. Then add in the flour & seasonings. Cook & stir again for about 1 to 2 mins. Stir in the broth, cook for another 2 to 3 mins or until thickened. Add in the Neufchatel cheese, cook & stir for about 2 to 3 mins or until the cheese has melted.
  4. Drain the pasta, return to the pan & add in the zucchini mixture. Then add in the spinach,parmesan & 1/2 cup mozzarella. Mix lightly & spoon into 2 qt. casserole dish. Spray with cooking spray. Then top with remaining mozzarella.
  5. Bake for about 10 mins or until mozzarella is melted.

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