Ingredients

The following ingredients have 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.) ricotta cheese
  • 1 tsp. dried Italian seasoning
  • 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Instruction

  • 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.