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 Monday's!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups rigatoni pasta, uncooked
6 cups loosely packed stemmed kale leaves, chopped
1/4 cup Kraft Zesty Italian Dressing
1/2 lb. (225 g) cremini mushrooms, sliced
1 onion, cut lengthwise in half, then sliced crosswise
3 cloves garlic, minced
1-1/3 cups Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese, divided
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How do I make it ?
Cook pasta in Dutch oven 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 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; bring to boil. Stir in pasta mixture. Remove from heat; stir in half the cheese. Spoon into 2-L casserole dish sprayed with cooking spray; top with remaining cheese.
Bake 20 min. or until pasta mixture is heated through and cheese is melted.
Kraft Kitchen Tips!
Prepare using button mushrooms.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 400 mg
Carbohydrate 50 g
Fibre 4 g
Sugars 5 g
Protein 19 g
4 servings, 1-1/2 cups (375 mL) 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.