Yield: 4 Servings
|6 ounces||Uncooked bow tie pasta, (3 cups)|
|2 cups||Frozen broccoli florets|
|½ cup||Sliced roasted red bell peppers (from 7.25 oz jar)|
|½ teaspoon||Dried basil leaves|
|10 ounces||Container alfredo sauce|
|2 tablespoons||Shredded Parmesan|
1. Heat oven to 350 degrees. Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time. Drain. 2. In greased casserole, combine all ingredients except cheese; mix well.
3. Bake at 350 degrees for 20 minutes. Uncover casserole; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.
Nutritional Information Per Serving: 420 Calories, 24 g Fat, 370 mg Sodium taken from Pillsbury Classic Cookbooks magazine.
Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998