Zesty Zucchini & Spinach Rigatoni

From "Cooking with Pheeling" Philadelphia cream cheese cookbook
Prep time: 20 minutes          Total time: 45 minutes         Makes: 6 servings, 1 1/3 cups each

8 oz rigatoni pasta
1 tsp oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves of garlic, minced
1 Tbsp. flour
1/2 tsp dried basil
1/2 tsp oregano
1/2 tsp crushed red pepper
1 cup chicken broth
4 oz cream cheese, cubed
1 pkg (6oz) baby spinach leaves
1/4 cup grated Parmesan cheese
1 1/2 cups Mozzarella cheese, divided


1. Heat oven to 375 degrees.
2. Cook pasta in large saucepan as directed on package.
3. Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms,  and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add cream cheese; cook and stir 2 to 3 min or until melted.
4. Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt casserole dish sprayed with cooking spray; top with remaining mozzarella.
5. Bake 10 min. or until mozzarella is melted.


* I also added some diced ham that I needed to use up. I also only used about 1/4 t red pepper to give it just a little zip, but not to much so Gabby wouldn't notice it.

This was a hit in our house, it will definitely go in the rotation! I loved how it just tasted like great comfort food, was quick, easy and it had quite a few veggies. The only complaint I would have is that I dirtied 3 pans cooking this meal. I really LOVE one pot meals, but this recipe is soooo worth the extra dishes!