Pasta Bake with Cheese, Mushrooms and Kale Recipe

Name: Pasta Bake with Cheese, Mushrooms and Kale
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings, 1-1/2 cups (375 mL) each
Ingredients: 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 mushroom s, 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

Ingredients

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 mushroom s, 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

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 4 servings, 1-1/2 cups (375 mL) each

Instructions

1. Cook pasta in Dutch oven as directed on package, omitting salt and adding kale to the boiling water for the last 3 min.
2. 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.
3. 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.
4. Bake 20 min. or until pasta mixture is heated through and cheese is melted.

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