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Baked Ziti with Squash and Mushrooms https://www.metro.ca/userfiles/image/recipes/zitis-a-la-courge-et-aux-champignons-au-four-10406.jpg PT25M PT25M PT50M
Heat oven to 375ºF (190°C).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.
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3 cups (750 ml) ziti pasta, uncooked 1 tsp. (5 mL) oil 3 cups (750 mL) cubed peeled butternut squash (1/2-inch pieces) 1/2 lb (225 g) sliced fresh mushroom 3 clove garlic, minced 1 tsp. (5 ml) finely chopped fresh rosemary 1 3/4 cup (310 ml) 25% -less-sodium chicken broth 125 g ''Philadelphia'' Neufchatel cream cheese, cubed 142 g baby spinach leaves 1 1/2 cup (375 mL) Cracker Barrel shredded light 4 cheese Italiano cheese, divided
Baked Ziti with Squash and Mushrooms

Baked Ziti with Squash and Mushrooms

Rate this recipe
1 Vote
4
servings
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 ml)
    ziti pasta, uncooked
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  • 1 tsp.
    (5 mL)
    oil
  • 3 cups
    (750 mL)
    cubed peeled butternut squash (1/2-inch pieces)
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  • 1/2 lb
    (225 g)
    sliced fresh mushroom
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  • 3
    clove garlic, minced
  • 1 tsp.
    (5 ml)
    finely chopped fresh rosemary
  • 1 3/4 cup
    (310 ml)
    25% -less-sodium chicken broth
  • 125 g
    ''Philadelphia'' Neufchatel cream cheese, cubed
  • 142 g
    baby spinach leaves
  • 1 1/2 cup
    (375 mL)
    Cracker Barrel shredded light 4 cheese Italiano cheese, divided
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    OLD EDINBURGH SCOTTISH CHEDDAR

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Imprimer ma sélection

Preparation

Heat oven to 375ºF (190°C).

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.

Source : Kraft

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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