Zucchini & Spinach Pasta Casserole
April 08, 2013
Categories: Dinner, Lunch, Main Dish, Casseroles, Dairy, Pasta, Vegetables, Spinach, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Potluck, Sunday Dinner, Winter, Oven Bake, Skillet, Low Cholesterol, Vegetarian, Kosher Dairy 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"
- 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
Preheat oven to 375ºF.
Cook pasta only halfway to what it says on the package.
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.
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.
Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly.
Spoon into a greased 2-quart casserole dish.
Top with remaining 1 cup mozzarella.
Bake 10 minutes or until mozzarella is melted.
Tips & Variations
No special items needed.