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

Creamy Zucchini and Spinach Rigatoni

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 1 1/3-cups servings Change Servings
  • PREP

    20 mins

    45 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Most Helpful Positive Review
Sep 12, 2011

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

Most Helpful Critical Review
Aug 09, 2011

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


44 Ratings

Jul 18, 2011

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.

Sep 20, 2011

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.

Nov 27, 2011

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.

Jul 01, 2011

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

Mar 05, 2012

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.

Aug 06, 2011

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


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 676 mg
  • 27%

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

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