Alfredo Seafood Casserole

 

4

cups uncooked mafalda (mini-lasagna noodle) pasta (8 oz)

2

cups broccoli flowerets

1

jar (1 lb) Alfredo pasta sauce

1/2

cup milk

1/8

teaspoon pepper

1/2

lb cooked peeled deveined medium shrimp, thawed if frozen and tails peeled

1

container (8 oz) refrigerated pasteurized crabmeat, drained and cut up

1/4

cup chopped fresh parsley

1/4

cup shredded Parmesan cheese

1

tablespoon butter or margarine, melted

1/4

cup Progresso® Italian style bread crumbs

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli.
• 2 In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil.
• 3 Bake 35 to 40 minutes or until hot in center.
• 4 Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle over casserole. Bake 10 to 15 minutes longer or until top is light golden brown.