Creamy Healthy Zucchini & Spinach Rigatoni

Creamy Healthy Zucchini & Spinach Rigatoni

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Lana Bade


This is SO good,meatless,lower fat,but you cannot tell!It is really tasty and filling.


★★★★★ 1 vote

about six
20 Min
45 Min


  • 8 oz
    rigatoni or any pasta in simular shape is best.
  • 1 tsp
  • 1 medium
  • 8 oz
    sliced fresh mushrooms
  • 2 clove
    minced garlic
  • 1 Tbsp
  • 1/4 tsp
    each:dried basil,oregano,and crushed red pepper
  • 1 c
    fat-free reduced sodium chicken broth
  • 4 oz
    philadelphia reduced fat cream cheese [neufchatel};half of an 8 ounce box
  • 1 pkg
    baby spinach leaves[6 ounces]
  • 1/4 c
    grated fresh parmesan cheese
  • 1 1/2 c
    shredded mozzarella cheese with a touch of philadelphia/divided
  • ·
    or lower fat brand of mozzarella if desired.

How to Make Creamy Healthy Zucchini & Spinach Rigatoni


  1. Preheat oven to 375 degrees
  2. Cook pasta {a half box} as directed on box
  3. Meanwhile, heat the oil in a large skillet.
    Add the zucchini,mushrooms,and garlic
    Cook and STIR until zucchini is crisp-tender.
  4. ADD FLOUR.Add seasonings.Cook & stir about 1 minute.
  5. Stir in the broth.
    Cook & stir about 2-3 minutes.[until thickened]
  6. Add Neufchatel;cook and stir 2-3 minutes longer.[until melted in]
    Return to pan.
  8. Add zucchini mixture,then spinach,Parmesan,and 1/2 cup mozzarella;mix lightly.
  9. spoon into a greased [with cooking spray] 2 quart casserole.
  10. Top with remaining mozzarella cheese.
    Bake until cheese on top is melted and light brown.
  11. Serve with a salad or crusty rolls.
  12. VERY LIGHT and yet filling.

Printable Recipe Card

About Creamy Healthy Zucchini & Spinach Rigatoni

Course/Dish: Pasta
Other Tag: Healthy

Show 2 Comments & Reviews

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