Best Creamy Zucchini Spinach Rigatoni Recipes

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CREAMY ZUCCHINI AND SPINACH RIGATONI



Creamy Zucchini and Spinach Rigatoni image

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

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 45m

Yield 6

Number Of Ingredients 14

8 ounces rigatoni pasta, uncooked
1 teaspoon oil
1 zucchini, sliced
½ pound sliced fresh mushrooms
2 cloves garlic, minced
1 tablespoon flour
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon crushed red pepper
1 cup fat-free reduced-sodium chicken broth
½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed
1 (6 ounce) package baby spinach leaves
1 ½ cups KRAFT Grated Parmesan Cheese
1 ½ cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • 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.
  • 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.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 34.9 g, Cholesterol 58.3 mg, Fat 19.5 g, Fiber 3.2 g, Protein 26.1 g, SaturatedFat 12 g, Sodium 756.4 mg, Sugar 1.5 g

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 12

3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, dried oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
  • Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

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

Provided by Kraft Natural Cheese

Categories     Cheese

Time 45m

Yield 6 1-1/3-cup servings, 6 serving(s)

Number Of Ingredients 14

8 ounces rigatoni pasta, uncooked (1/2 of 16-oz. pkg.)
1 teaspoon oil
1 zucchini, sliced
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon flour
1/4 teaspoon dried basil leaves
1/4 teaspoon oregano leaves
1/4 teaspoon crushed red pepper flakes
1 cup reduced-sodium fat-free chicken broth
4 ounces PHILADELPHIA Neufchatel Cheese, cubed (1/2 of 8-oz. pkg.)
1 (6 ounce) package baby spinach leaves
1/4 cup Kraft® Grated Parmesan Cheese
1 1/2 cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Steps:

  • HEAT oven to 375ºF.
  • COOK pasta in large saucepan as directed on package, omitting salt.
  • MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 minute or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 minute Stir in broth; cook and stir 2 to 3 minute or until thickened. Add Neufchatel; cook and stir 2 to 3 minute or until melted.
  • DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • BAKE 10 minute or until mozzarella is melted.
  • 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.
  • Nutrition Information Per Serving: 330 calories, 13g total fat, 8g saturated fat, 40mg cholesterol, 450mg sodium, 35g carbohydrate, 3g dietary fiber, 3g sugars, 18g protein, 45%DV vitamin A, 15%DV vitamin C, 35%DV calcium, 15%DV iron.

CREAMY CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Creamy Zucchini & Spinach Rigatoni image

This is just a great dish to make with any left over zucchini's or other veggies. I make this at least once every 2 weeks with a different twist every time.

Provided by Vanessa "Nikita" Milare

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 12

8 oz rigatoni pasta, uncooked
1 tsp oil
1 medium zucchini, sliced
1/2 lb mushrooms, fresh & sliced
2 garlic cloves, mined
1 Tbsp all purpose flour
1/4 tsp each... basil leaves, oregano leaves, & crushed red peppers
1 c chicken broth, low-fat
4 oz philly neufchatel cheese, cubed
1 pkg baby spinach
1/4 c parmesan cheese, grated
1-1 1/2 c mozzarella cheese shredded & divided

Steps:

  • 1. Heat the oven to 375F. Cook the pasta in a large saucepan as dircted on the package, omitting the salt.
  • 2. In the mean time, heat the oil in large fryong pan on medium heat. Add in the zucchini,mushrooms & garlic. Cook & stir for about 3 to 4 mins or until zucchini is crisp & tender.
  • 3. Then add in the flour & seasonings. Cook & stir again for about 1 to 2 mins. Stir in the broth, cook for another 2 to 3 mins or until thickened. Add in the Neufchatel cheese, cook & stir for about 2 to 3 mins or until the cheese has melted.
  • 4. Drain the pasta, return to the pan & add in the zucchini mixture. Then add in the spinach,parmesan & 1/2 cup mozzarella. Mix lightly & spoon into 2 qt. casserole dish. Spray with cooking spray. Then top with remaining mozzarella.
  • 5. Bake for about 10 mins or until mozzarella is melted.

CREAMY HEALTHY ZUCCHINI & SPINACH RIGATONI



Creamy Healthy Zucchini & Spinach Rigatoni image

This is SO good,meatless,lower fat,but you cannot tell!It is really tasty and filling.

Provided by Lana Bade

Categories     Pasta

Time 1h5m

Number Of Ingredients 13

8 oz rigatoni or any pasta in simular shape is best.
1 tsp oil
1 medium zucchini/sliced
8 oz sliced fresh mushrooms
2 clove minced garlic
1 Tbsp flour
1/4 tsp each:dried basil,oregano,and crushed red pepper
1 c fat-free reduced sodium chicken broth
4 oz philadelphia reduced fat cream cheese [neufchatel};half of an 8 ounce box
1 pkg baby spinach leaves[6 ounces]
1/4 c grated fresh parmesan cheese
1 1/2 c shredded mozzarella cheese with a touch of philadelphia/divided
or lower fat brand of mozzarella if desired.

Steps:

  • 1. Preheat oven to 375 degrees
  • 2. Cook pasta {a half box} as directed on box
  • 3. Meanwhile, heat the oil in a large skillet. Add the zucchini,mushrooms,and garlic Cook and STIR until zucchini is crisp-tender.
  • 4. ADD FLOUR.Add seasonings.Cook & stir about 1 minute.
  • 5. Stir in the broth. Cook & stir about 2-3 minutes.[until thickened]
  • 6. Add Neufchatel;cook and stir 2-3 minutes longer.[until melted in]
  • 7. DRAIN PASTA WELL Return to pan.
  • 8. Add zucchini mixture,then spinach,Parmesan,and 1/2 cup mozzarella;mix lightly.
  • 9. spoon into a greased [with cooking spray] 2 quart casserole.
  • 10. Top with remaining mozzarella cheese. Bake until cheese on top is melted and light brown.
  • 11. Serve with a salad or crusty rolls.
  • 12. VERY LIGHT and yet filling.

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

Get 'em to say "yes" to zucchini-and spinach-with this ooey-gooey, delectable pasta dish. Just another day in the life of a rock-star mom.

Provided by @MakeItYours

Number Of Ingredients 12

8oz. (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1tsp. oil
1 zucchini, sliced
1/2lb. sliced fresh mushrooms
2cloves garlic, minced
1Tbsp. flour
1/4tsp. each dried basil leaves, oregano leaves and crushed red pepper
1cup fat-free reduced-sodium chicken broth
4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1pkg. (6 oz.) baby spinach leaves
1/4cup KRAFT Grated Parmesan Cheese
1-1/2cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • HEAT oven to 375ºF.
  • COOK pasta in large saucepan as directed on package, omitting salt.
  • 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.
  • DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • BAKE 10 min. or until mozzarella is melted.

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