Creamy Zucchini and Spinach Rigatoni Recipe -
Creamy Zucchini and Spinach Rigatoni Recipe
  • READY IN 45 mins

Creamy Zucchini and Spinach Rigatoni

Recipe by  

"Rigatoni pasta, mushrooms, spinach, and zucchini are baked in a creamy cheese sauce."

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Ingredients Edit and Save

Original recipe makes 6 servings, 1-1/3 cups (335 mL) each Change Servings
  • PREP

    35 mins

    45 mins


  1. Heat oven to 375 degrees F (190 degrees C).
  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 minutes or until zucchini is crisp-tender. Add broth; cook and stir 2 to 3 minutes or just until mixture comes to boil. Add Cooking Creme; cook and stir 2 to 3 minutes or until heated through.
  4. Drain pasta; return to pan. Add zucchini mixture, spinach, basil and 1/2 cup mozzarella; mix lightly. Spoon into 9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
  5. Bake 10 minutes or until mozzarella is melted.
Kitchen-Friendly View


  • Substitute:
  • For a change of pace, substitute 1-1/2 cups pasta sauce for the broth and Cooking Creme.
  • Variation:
  • Substitute your favourite fresh veggies, such as onions, peppers and/or tomatoes, for the zucchini and/or mushrooms.

Reviews More Reviews

Jan 24, 2015

Delicious! A couple substitutes: added sliced chicken breast, regular cream cheese with just some Italian seasoning, and Italian four cheese pkg. With penne it was a bit too much pasta. Keeping it in my casserole rotation for sure!

Aug 12, 2014

Just "okay"


5 Ratings

Aug 10, 2014

Really, really, really yummy! The kids loved it too. All four of them.

Aug 10, 2014

Added peas and added a cream sauce made with cashew butter

Jun 13, 2014

This was so great added 1cup of peas and loved it!


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 529 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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