Alfredo Pasta Bake

This is a perfect, easy dinner that your family is sure to love. Come on...it's a creamy Alfredo sauce!! I made it meat-less because sometimes I just love to go against the norm and personally, I don't love meat. You can definitely add some cooked, diced chicken if you feel the need, but I really feel it's great on it's own! It does have bacon so maybe you could count that as meat:) I also love how by adding the tomatoes it gives it a feel of adding a red sauce to a white sauce, which is one of my favorite things. It's so delicious and sure to please your picky eaters.

Photo by Pat C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16 ounce package uncooked radiator pasta

  • 1

    cup butter

  • 1

    cup whipping cream**

  • 1 1/2

    cups freshly shredded Parmesan Cheese (I used Asiago)

  • 4

    oz cream cheese

  • pepper

  • 1 1/2

    cups uncooked, fresh broccoli

  • 1

    can petite diced tomatoes, drained

  • 3

    green onions, chopped

  • 1/2

    cup crumbled bacon

  • 1

    cup shredded mozzerella (I used shredded provolone)

Directions

In a large pot, cook the pasta according to package directions. With 2 minutes remaining, add the broccoli and green onions to the pasta. Meanwhile in another sauce pan over medium to low heat, heat the butter and whipping cream until butter is melted, stirring constantly. Add cream cheese, parmesan and pepper and stir until cheese is melted and sauce is smooth. Drain the pasta, broccoli and green onions. Add to cheese sauce. Add tomatoes and bacon. Pour into a 9x13 baking dish and top with shredded mozzarella (or provolone.) Broil under high heat until cheese is melted and bubbly. ** Note: evaporated fat free milk can be substituted for whipping cream for a lower fat option.

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