Creamy Zucchini and Spinach Rigatoni

Creamy Zucchini and Spinach Rigatoni

30

"Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite."
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Ingredients

45 m servings 372 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 372 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Cook pasta in large saucepan as directed on package, omitting salt.
  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 Neufchatel; 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 quart casserole sprayed with cooking spray; top with remaining mozzarella.
  5. Bake 10 min. or until mozzarella is melted.

Footnotes

  • Preparing Perfect Pasta: Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
  • Serving Suggestion: Serve with fresh fruit and a side salad to round out the meal.

Reviews

30
  1. 45 Ratings

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Most helpful positive review

Great recipe. Wouldn't change anything, my whole family loved it.

Most helpful critical review

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.

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 rec...

Quality recipe base, but don't recommend seasoning with basil/oregano/red pepper as called for below.

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 tha...

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.

Easy and delicious! Also nice enough to serve for company.

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 f...

My family had this for the first time tonight! It is delicious!

I used frozen chopped spinach instead of fresh - thawed and pressed out most of the water, and added it just before the flour. I also substituted white wine for about half the chicken broth, an...