Zucchini & Spinach Pasta Casserole
Recipe: #8921
April 08, 2013
Categories: Casseroles, Spinach, Christmas, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Low Cholesterol, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"I can't count the number of times I have made this, I prefer to use rigatoni that I only cook halfway I like it to stay firm while baking in the oven another good choice would be ziti or penne"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (219.3 g)
- Calories 325.4
- Total Fat - 12.6 g
- Saturated Fat - 7.4 g
- Cholesterol - 34.1 mg
- Sodium - 576.4 mg
- Total Carbohydrate - 35.8 g
- Dietary Fiber - 5.6 g
- Sugars - 2 g
- Protein - 19.2 g
- Calcium - 509.2 mg
- Iron - 1.5 mg
- Vitamin C - 12 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375ºF.
Step 2
Cook pasta only halfway to what it says on the package.
Step 3
Meanwhile heat butter or 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.
Step 4
Add flour and seasonings; cook and stir 1 minute. Stir in broth; cook and stir 2 to 3 minutes. or until thickened. Add Neufchatel; cook and stir 2 to 3 minutes. or until melted. Add salt and pepper.
Step 5
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly.
Step 6
Spoon into a greased 2-quart casserole dish.
Step 7
Top with remaining 1 cup mozzarella.
Step 8
Bake 10 minutes or until mozzarella is melted.
Tips
No special items needed.
1 Reviews
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