This one was so delicious! Jeff loved it. We had this meal brought to us by a friend in our ward after Eli was in the hospital for the night with RSV. Thankfully, he's doing much better now, but it was a very scary time. What a yummy (and easy) meal though!
4 cups of small pasta, we had macaroni on hand, but penne would have been beautiful
15oz jar of alfredo sauce
24oz jar of marinara sauce
2 C shredded mozzarella cheese
1 C shredded parmesan cheese + more for sprinkling
2-3 T chopped fresh basil for sprinkling
1 lb. cooked and shredded chicken/turkey (optional)
1. Preheat oven to 350 degrees. Spray a 9x13 with non-stick cooking spray. Set aside.
2. In a large pot of salted water, cook small pasta according to directions on package. Drain.
3. While pasta is boiling, combine alfredo sauce, marinara sauce, 1 1/2 C shredded mozzarella, 1 C parmesan, and 1 lb. shredded chicken in a large mixing bowl.
4. Pour cooked and drained pasta over mixture and stir until all the noodles have been coated in that blessed pink sauce.
5. Pour smothered noodles into your prepared pan - try to even out the layer with a spatula. Top with remaining 1/2 C mozzarella, sprinkle of parm, and basil. Cover and bake for 25 minutes. Remove cover, bake for another 5 minutes or until top is melted and slightly crispy.
Recipe Credit: Baking with Blondie
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