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Categories:Viewed: 49 - Published at: a year ago
Ingredients
- 3 cups ziti pasta, uncooked
- 1 tsp. oil
- 3 cups cubed peeled butternut squash (1/2-inch pieces)
- 1/2 lb. (225 g) sliced fresh mushrooms
- 3 cloves garlic, minced
- 1 tsp. finely chopped fresh rosemary
- 1-3/4 cups 25%-less-sodium chicken broth
- 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
- 1 pkg. (142 g) baby spinach leaves
- 1-1/2 cups Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
Method
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat.
- Add squash and mushrooms; cook and stir 8 min.
- or until squash is tender.
- Add garlic and rosemary; cook and stir 1 min.
- Add broth and cream cheese; cook and stir 2 to 3 min.
- or until cream cheese is completely melted and mixture is well blended.
- Drain pasta.
- Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 15 to 20 min.
- or until heated through.
- Top with remaining shredded cheese; bake, uncovered, 5 min.
- or until melted.
