Zucchini & Spinach Pasta Casserole

6
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

Luvcookn

Delicious casserole! I used Tortiglioni pasta, had to use cream cheese and added chicken to make it a main dish. DH wants me to keep this recipe! Thank you for sharing this keeper ComfortCook!

review by:
(1 Mar 2016)