CHEESY VEGETARIAN PASTA BAKE

Cheesy Vegetarian Pasta Bake image

Celebrate meatless Mondays by making our Cheesy Vegetarian Pasta Bake. With mushrooms, kale, shredded mozzarella and an Italian vinaigrette dressing, this Cheesy Vegetarian Pasta Bake is sure to please!

Provided by My Food and Family

Categories Home

Time 45m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 460, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 710 mg, Carbohydrate 67 g, Fiber 8 g, Sugar 7 g, Protein 21 g