Recipe by Kraft Natural Shredded Cheese
"Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite."
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rigatoni pasta, uncooked
sliced fresh mushrooms
dried basil leaves
dried oregano leaves
crushed red pepper
fat-free reduced-sodium chicken broth
1/2 (8 ounce) container
PHILADELPHIA Neufchatel Cheese, cubed
1 (6 ounce) package
baby spinach leaves
1 1/2 cups
KRAFT Grated Parmesan Cheese
1 1/2 cups
KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
DELICIOUS! You could easily add chicken for another layer of flavor, but by no means does this recipe need it. Super easy to make, nice and cheesy. I hate mushrooms but ate them up with this recipe.
We used the whole wheat pasta noodles we had in the pantry already. I would have loved 2 zucchinis in this recipe, but again, not necessary to enjoy the recipe.
Quality recipe base, but don't recommend seasoning with basil/oregano/red pepper as called for below.
Great recipe. Wouldn't change anything, my whole family loved it.
Freaking amazing. I made it exactly by the recipe and it is unbelievably good. It's even better the next day. My husband raved about it. I just finished the leftovers for lunch and I was sad that it was all gone.
This was really good! Would like to try with chicken. Only thing I did different was I added a 2nd zucchini and at least 2 oz less of the baby spinach.
Great way to use spinach!!! It smells, tastes, and looks like a restaurant dish! Added a little extra flour for a thicker sauce. We made it without baking it in the oven with the cheese on top for a lower calorie dish. Still delicious and rich.
My family had this for the first time tonight! It is delicious!
Easy and delicious! Also nice enough to serve for company.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Zucchini and Spinach Rigatoni
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 372
** Calories from Fat: 139
Rated, reviewed, and ready to satisfy your sweet cravings.
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