Make a speedy supper with prepared sauce and ready-made pasta baked together with frozen vegetables.
(16-oz.) jar Alfredo pasta sauce
teaspoon dried basil leaves
(9-oz.) pkg. refrigerated cheese-filled tortellini
(14-oz.) pkg. Green Giant Select™ Frozen Broccoli Florets
cup Parmesan croutons, slightly crushed
In large bowl, combine Alfredo pasta sauce, water, basil and pepper; mix well with wire whisk. Stir in tortellini and broccoli. Spoon into ungreased 11x7-inch (2-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake covered for 45 minutes.
Uncover baking dish; stir well. Sprinkle croutons evenly over top. Cover; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated.
Use a few chopped fresh basil leaves in place of the dried basil.
Look for Alfredo sauce in a jar in the pasta sauce aisle. Do not use refrigerated Alfredo sauce; it can separate when heated and may curdle during baking.
The casserole is nice and saucy right out of the oven, so serve it right away.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.