16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
2 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
2 Tbsp. flour
1/2 tsp. each dried basil leaves, oregano leaves and crushed red pepper
2 cups chicken broth
8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed (I used 8 oz. of cream cheese instead)
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook and stir 3 to 4 min. or until zucchini is crisp-tender. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
DRAIN pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
BAKE 10 min. or until mozzarella is melted.