Creamy Zucchini and Spinach Rigatoni

8 ounces rigatoni pasta, uncooked

1 teaspoon oil

1 zucchini, sliced

½ pound sliced fresh mushrooms

2 cloves garlic, minced

1 tablespoon flour

¼ teaspoon dried basil leaves

¼ teaspoon dried oregano leaves

¼ teaspoon crushed red pepper

1 cup fat-free reduced-sodium chicken broth

½ (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed

1 (6 ounce) package baby spinach leaves

1 ½ cups KRAFT Grated Parmesan Cheese

1 ½ cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided

Heat oven to 375 degrees F.

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. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted.

Drain pasta; return to pan. Add zucchini mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole sprayed with cooking spray; top with remaining mozzarella.

Bake 10 min. or until mozzarella is melted.