- 6 ounces (3 cups) uncooked bow tie
pasta (farfalle)
- 2 cups frozen broccoli florets
- 1/2 cup sliced purchased roasted red
bell peppers (from 7.25-ounce jar)
- 1/2 teaspoon dried basil leaves
- 1/8 teaspoon pepper
- 1 (10-ounce) container refrigerated
Alfredo sauces
- 2 tablespoons shredded fresh
Parmesan cheese
This recipe makes 4 servings.
Heat oven to 350°F. 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°F. for 20 minutes. Uncover
casserole; sprinkle with cheese. Bake,
uncovered, an additional 5 to 10 minutes or
until cheese is light golden brown.
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