· 3 cups ziti pasta, uncooked· 1 tsp. oil· 3 cups cubed peeled butternut squash (1/2-inch pieces)· 1/2 lb. sliced fresh mushrooms· 3 cloves garlic, minced· 1 tsp. finely chopped fresh rosemary· 1 can (14.5 oz.) fat-free reduced-sodium chicken broth· 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed· 1 pkg. (5 oz.) baby spinach leaves· 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
Step 1Heat oven to 375ºF.Step 2Cook pasta in large saucepan as directed on package, omitting salt.Step 3Meanwhile, heat oil in large nonstick skillet on medium 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 Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.Step 4Drain 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.Step 5Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.