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creamy zucchini and spinach rigatoni

(2 ratings)
Kitkat777 avatar
Blue Ribbon Recipe by
Vanessa "Nikita" Milare
@Kitkat777
Hilo, HI

This is a great dish to make with any leftover zucchini or other veggies. I make this at least once every 2 weeks with a different twist.

Blue Ribbon Recipe

Savory, creamy, and delicious, add this creamy zucchini and spinach rotini to your dinner menu. The zucchini adds a sweet flavor and keeps its slightly crisp texture. Mushrooms add heartiness and an earthy flavor. Neufchatel cheese has a similar consistency to cream cheese and, along with flour, thickens the rich and creamy sauce. The sauce is combined with the zucchini mixture, spinach, and pasta and then topped with mozzarella cheese. Once baked, each bite is flavorful and cheesy. Substitute vegetable stock for chicken broth and this is a delicious vegetarian meal.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For creamy zucchini and spinach rigatoni

  • 8 oz
    rigatoni pasta, uncooked
  • 1 tsp
    oil
  • 1 md
    zucchini, sliced
  • 1/2 lb
    fresh mushrooms, sliced
  • 2 clove
    garlic, minced
  • 1 Tbsp
    all-purpose flour
  • 1/4 tsp
    dried basil
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    crushed red pepper
  • 1 c
    chicken broth
  • 4 oz
    Neufchatel cheese, cubed
  • 1 pkg
    baby spinach (8 oz)
  • 1/4 c
    Parmesan cheese, grated
  • 1 1/2 c
    shredded mozzarella cheese, divided

How To Make creamy zucchini and spinach rigatoni

  • Cook the pasta as directed on the package.
    1
    Heat the oven to 375 degrees F. Cook the pasta as directed on the package. Omit the salt.
  • Heat oil in a large frying pan on medium heat.
    2
    In the meantime, heat oil in a large frying pan on medium heat.
  • Add the zucchini, mushrooms, and garlic.
    3
    Add the zucchini, mushrooms, and garlic.
  • Cook and stir for 3 - 4 minutes or until the zucchini is crisp yet tender.
    4
    Cook and stir for 3 - 4 minutes or until the zucchini is crisp yet tender.
  • Then add in the flour and seasonings.
    5
    Then add in the flour and seasonings. Cook and stir again for about 1 to 2 minutes.
  • Stir in the broth.
    6
    Stir in the broth. Cook for another 2 to 3 minutes or until thickened.
  • Add in the Neufchatel cheese.
    7
    Add in the Neufchatel cheese.
  • Cook and stir for 2 to 3 minutes or until the cheese has melted.
    8
    Cook and stir for 2 to 3 minutes or until the cheese has melted.
  • Drain the cooked pasta. Add to the zucchini mixture.
    9
    Drain the cooked pasta. Add to the zucchini mixture.
  • Then add the spinach, Parmesan, and mozzarella cheese.
    10
    Then add the spinach, Parmesan, and 1/2 cup mozzarella cheese.
  • Mix lightly.
    11
    Mix lightly.
  • Spoon the mixture into the casserole dish.
    12
    Spray a 2 quart casserole dish with cooking spray. Spoon the mixture into the casserole dish.
  • Then top with the remaining mozzarella.
    13
    Then top with the remaining 1 cup of mozzarella.
  • Bake for about 10 minutes or until the mozzarella is melted.
    14
    Bake for about 10 minutes or until the mozzarella is melted.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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