Zucchini and Spinach Rigatoni

 8 oz rigatoni
1 T extra virgin olive oil
1 zucchini, sliced  
1/2 lb. sliced fresh mushrooms  
2 cloves  garlic, minced
1/2 tsp salt

1/2 tsp pepper

Zest of 1 lemon 

7.5 oz Ricotta cheese

2 oz goat cheese

6 oz baby spinach leaves

1/4 cup grated parmesan cheese

1 1/2 cups 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. Season with salt and pepper. 

 
DRAIN pasta; return to pan.
MIX ricotta cheese, goat cheese and the zest of 1 lemon together in a small mixing bowl. 

 Add zucchini mixture, cheese mixture, spinach and half of the Parmesan cheese. 

Mix thoroughly. Place in a baking dish well-coated with cooking spray. Top with mozzarella cheese. 

 
BAKE 10 min. or until mozzarella is melted and golden brown. 

Enjoy!