Back to Recipe

Zucchini & Spinach Pasta Casserole

Here's how you make Zucchini & Spinach Pasta Casserole
Pause Continue Reading
  • Servings: 6
  • Prep: 25m
  • Cook: 20m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 8 ounces dry pasta (I like to use rigatoni)
  • 1 tablespoon butter (or oil)
  • 1 zucchini, sliced
  • 1/2 pound mushrooms (sliced fresh mushrooms)
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon crushed red pepper
  • 1 cup low-sodium chicken broth
  • 4 ounces neufchatel cheese (cubed)
  • 1 package (6 ounce) spinach leaves (baby)
  • 1/4 cup Parmesan cheese, grated
  • 1 1/2 cups mozzarella cheese, shredded (divided)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.