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Creamy Zucchini and Spinach Rigatoni

"Rigatoni pasta, mushrooms, spinach, and zucchini are baked in a creamy cheese sauce."
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45 m servings 383 cals
Original recipe yields 6 servings (6 servings, 1-1/3 cups (335 mL) each)

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  • Prep

  • Ready In

  1. Heat oven to 375 degrees F (190 degrees C).
  2. Cook pasta in large saucepan as directed on package, omitting salt.
  3. Meanwhile, heat 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 broth; cook and stir 2 to 3 minutes or just until mixture comes to boil. Add Cooking Creme; cook and stir 2 to 3 minutes or until heated through.
  4. Drain pasta; return to pan. Add zucchini mixture, spinach, basil and 1/2 cup mozzarella; mix lightly. Spoon into 9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
  5. Bake 10 minutes or until mozzarella is melted.


  • Substitute:
  • For a change of pace, substitute 1-1/2 cups pasta sauce for the broth and Cooking Creme.
  • Variation:
  • Substitute your favourite fresh veggies, such as onions, peppers and/or tomatoes, for the zucchini and/or mushrooms.

Nutrition Facts

Per Serving: 383 calories; 15.4 g fat; 42.5 g carbohydrates; 19 g protein; 42 mg cholesterol; 529 mg sodium. Full nutrition

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Read all reviews 5
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Delicious! A couple substitutes: added sliced chicken breast, regular cream cheese with just some Italian seasoning, and Italian four cheese pkg. With penne it was a bit too much pasta. Keeping...

Just "okay"

Really, really, really yummy! The kids loved it too. All four of them.

Added peas and added a cream sauce made with cashew butter

This was so great added 1cup of peas and loved it!