Need a satisfying meatless pasta recipe? Then, try our recipe for Pasta Bake with Cheese, Mushrooms and Kale. It's a great choice for meatless Mondays!
What You Need
Original recipe yields 4 servings
3 cups rigatoni pasta, uncooked
6 cups loosely packed stemmed kale leaves, chopped
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
1/2 lb. (225 g) cremini mushrooms, sliced
1 onion, cut lengthwise in half, then sliced crosswise
3 cloves garlic, minced
1 cup CLASSICO Roasted Garlic Alfredo Pasta Sauce
1-1/4 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
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Let's Make It
Cook pasta in large saucepan as directed on package, omitting salt and adding kale to the boiling water for the last 3 min.
Meanwhile, heat dressing in large nonstick skillet on medium heat. Add mushrooms, onions and garlic; cook 8 min. or until mushrooms are tender and release most their liquid, stirring occasionally.
Drain pasta mixture, reserving 1/2 cup of the cooking water. Add reserved water to vegetable mixture in skillet; stir. Bring to boil, stirring frequently. Remove from heat; stir in pasta mixture, pasta sauce and half the cheese.
Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
Bake 15 min. or until pasta mixture is heated through and cheese is melted.
Prepare using button mushrooms.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 67g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.