| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Side dish, Casserole |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Uncooked bow tie pasta, (3 cups) |
| 2 |
c |
Frozen broccoli florets |
| 1/2 |
c |
Sliced roasted red bell peppers (from 7.25 oz jar) |
| 1/2 |
ts |
Dried basil leaves |
| 1/8 |
ts |
Pepper |
| 10 |
oz |
Container alfredo sauce |
| 2 |
tb |
Shredded Parmesan |
INSTRUCTIONS
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.
Cover.
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@bellatlantic.net> on Aug
15, 1998
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