Pasta Bake with Cheese, Mushrooms and Kale

• 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

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.
3. Add mushrooms, onions and garlic; cook 8 min.
4. or until mushrooms release most their liquid, stirring occasionally.
5. Drain pasta mixture, reserving 1/2 cup of the cooking water.
6. Add reserved water to vegetable mixture in skillet; bring to boil.
7. Stir in pasta mixture.
8. Remove from heat; stir in half the cheese.
9. Spoon into 2-L casserole dish sprayed with cooking spray; top with remaining cheese.
10. Bake 20 min.
11. or until pasta mixture is heated through and cheese is melted.

rigatoni pasta, kale leaves, italian dressing, cremini mushrooms, onion, garlic, philadelphia

Taken from www.kraftrecipes.com/recipes/pasta-bake-cheese-mushrooms-kale-175227.aspx (may not work)