Creamy Zucchini & Spinach Rigatoni

Make them say yes to zucchini — and spinach-with this juicy, delicious pasta dish. Just another day in the life of a rock star mom.
PREHEAT the oven to 375ºF.COOK the pasta in a large saucepan, as indicated on the package, without adding salt.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the zucchini, mushrooms, and garlic; cook, stirring, for 3-4 minutes. or until the zucchini is crisp and tender. Add flour and seasonings; cook, stirring, for 1 minute. Pour in the broth; cook, stirring, for 2-3 minutes. or until thickened. Add Neuchatel; cook, stirring, for 2-3 minutes. or before the meltdown.DRAIN the pasta; return to the pan. Add the zucchini mixture, spinach, parmesan, and 1/2 cup mozzarella; mix lightly. Spoon onto a 2-quart casserole dish drizzled with cooking spray; top with the remaining mozzarella.BAKE for 10 minutes. or until the mozzarella melts.KRAFT kitchen Tips: SERVING TIPS Serve with fresh fruit and a side salad to complete the dish.MAKING THE PERFECT PASTA Follow the instructions on the package to make sure that enough water is used to make the pasta. Add the pasta to the boiling water and cook until al dente (it will become soft, but still a little firm in taste), stirring frequently. To prevent the pasta from sticking, slowly add it to a large amount of boiling water and stir frequently during cooking. It is not recommended to add oil to the cooking water, as some sauces may not stick to pasta covered with oil.