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Hearty Mushroom and Kale Caesar Bake

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Total Time (mins)
45
Difficulty
2
Servings
6
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 330
Nutrients

Nutrition Facts

serving Size 271g

Amount per serving
Calories 330 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 2.5 g 12 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 310 mg 13 %
Carbohydrate 42 g 14 %
Fiber 6 g 24 %
Sugars 4 g
Protein 13 g
Vitamin A 40 %
Vitamin C 35 %
Calcium 20 %
Iron 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Multigrain pasta, red tomatoes, yellow onion and green kale, spinach and broccoli from the DOLE® Kale Caesar Kit™ make this one colorful, rich meal. Rich melted gruyere and a crunchy topping of garlic-baked croutons make this meal perfect for warming up on a cold night.

Ingredients

  • 1 pkg. (9.1 oz.) DOLE® Kale Caesar Kit
  • 8 oz. multigrain macaroni or other tubular pasta
  • 2 large tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 DOLE Yellow Onion, chopped
  • 2 cloves garlic, minced
  • 8 oz. DOLE Baby Bella mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups chicken broth
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup Gruyere cheese, shredded
  • Salt and ground black pepper, to taste

Directions

  1. Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Roughly chop the salad greens.
  2. Cook pasta according to package directions. In the last minute of cooking, add the chopped greens. Cook until kale is wilted and pasta is al dente, drain. Transfer pasta and kale mixture to the prepared baking dish. Add the tomatoes.
  3. Heat oil over medium heat. Add onion, garlic and mushrooms; cook 5 minutes or until onion is soft. Sprinkle flour over vegetables. Cook for 1 minute; stir in chicken broth. Cook and stir until thickened. Stir in dressing packet, crushed red pepper flakes and Gruyere cheese. Season with salt and pepper. Pour mixture over kale and pasta; stir to combine.
  4. Heat oil over medium heat. Add onion, garlic and mushrooms; cook 5 minutes or until onion is soft. Sprinkle flour over vegetables. Cook for 1 minute; stir in chicken broth. Cook and stir until thickened. Stir in dressing packet, crushed red pepper flakes and Gruyere cheese. Season with salt and pepper. Pour mixture over kale and pasta; stir to combine.
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Hearty Mushroom and Kale Caesar Bake Multigrain pasta, red tomatoes, yellow onion and green kale, spinach and broccoli from the DOLE® Kale Caesar Kit™ make this one colorful, rich meal. Rich melted gruyere and a crunchy topping of garlic-baked croutons make this meal perfect for warming up on a cold night. Prep Time:10 minutes Cook time: Serves: 6
Nutrition facts: 330 Calories, 13 grams fat
Ingredients:
  • 1 pkg. (9.1 oz.) DOLE® Kale Caesar Kit,
  • 8 oz. multigrain macaroni or other tubular pasta,
  • 2 large tomatoes, chopped,
  • 1 tablespoon olive oil,
  • 1 DOLE Yellow Onion, chopped,
  • 2 cloves garlic, minced,
  • 8 oz. DOLE Baby Bella mushrooms, sliced,
  • 3 tablespoons all-purpose flour,
  • 1-1/2 cups chicken broth,
  • 1/4 teaspoon crushed red pepper flakes,
  • 1/2 cup Gruyere cheese, shredded,
  • Salt and ground black pepper, to taste, Directions:Preheat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray. Roughly chop the salad greens.Cook pasta according to package directions. In the last minute of cooking, add the chopped greens. Cook until kale is wilted and pasta is al dente, drain. Transfer pasta and kale mixture to the prepared baking dish. Add the tomatoes.Heat oil over medium heat. Add onion, garlic and mushrooms; cook 5 minutes or until onion is soft. Sprinkle flour over vegetables. Cook for 1 minute; stir in chicken broth. Cook and stir until thickened. Stir in dressing packet, crushed red pepper flakes and Gruyere cheese. Season with salt and pepper. Pour mixture over kale and pasta; stir to combine.Heat oil over medium heat. Add onion, garlic and mushrooms; cook 5 minutes or until onion is soft. Sprinkle flour over vegetables. Cook for 1 minute; stir in chicken broth. Cook and stir until thickened. Stir in dressing packet, crushed red pepper flakes and Gruyere cheese. Season with salt and pepper. Pour mixture over kale and pasta; stir to combine.