Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
What You Need
Original recipe yields 12 servings
3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
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Let's Make It
Heat oven to 375°F.
Cook pasta in large saucepan as directed on package, omitting salt.
Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Prepare using penne pasta.
Garnish with chopped fresh basil before serving.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.