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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.

Ceasar_Mushroom_Kale_Bake_027_HIGHREZ
45 Minutes Total time 10 Minutes Prep time 35 Minutes Cook Time 330 Calories 6 Servings

Ingredients

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.
Fall Winter Dinner Mains

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