| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Casserole, Pasta, Side dish | 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 | t | Dried basil leaves |
| 1/8 | t | Pepper |
| 10 | oz | Container alfredo sauce |
| 2 | T | Shredded Parmesan |
INSTRUCTIONS
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. In greased casserole, combine all ingredients except cheese; mix well. Cover. 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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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 42.2mg
Sodium: 418.8mg
Potassium: 99.6mg
Carbohydrates: 36.2g
Fiber: 1.4g
Sugar: <1g
Protein: 10g