Spicy Zucchini Veggie Pasta Bake Recipe

Name: Spicy Zucchini Veggie Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups multi-grain rotini pasta, uncooked; 1 tsp. oil; 1 zucchini, sliced; 1/2 lb. sliced fresh mushrooms; 1 red pepper, chopped; 2 cloves garlic, minced; 1 Tbsp. flour; 1/2 tsp. adobo seasoning; 1 cup vegetable broth; 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread; 1 pkg. (6 oz.) baby spinach leaves; 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

Servings: persons

3 cups multi-grain rotini pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
1 red pepper, chopped
2 cloves garlic, minced
1 Tbsp. flour
1/2 tsp. adobo seasoning
1 cup vegetable broth
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeno Cream Cheese Spread
1 pkg. (6 oz.) baby spinach leaves
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided

1
Heat oven to 375 degrees F.
2
Cook pasta in large saucepan as directed on package, omitting salt.
3
Meanwhile, heat oil in large nonstick skillet on medium heat.
4
Add zucchini, mushrooms, peppers and garlic; cook and stir 3 min.
5
Add flour and seasoning; cook and stir 1 min.
6
Stir in broth; cook and stir 2 to 3 min.
7
or until thickened.
8
Add cream cheese spread; cook and stir 2 to 3 min.
9
or until melted.
10
Drain pasta; return to pan.
11
Add zucchini mixture, spinach and 1/2 cup shredded cheese; mix lightly.
12
Spoon into 2-qt.
13
casserole sprayed with cooking spray; top with remaining shredded cheese.
14
Bake 10 min.
15
or until shredded cheese is melted.

937

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups multi-grain rotini pasta, uncooked, 1 tsp. oil, 1 zucchini, sliced, 1/2 lb. sliced fresh mushrooms, and more.

Yes, Spicy Zucchini Veggie Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Zucchini Veggie Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions