Alfredo Pasta Bake with Mediterranean Vegetables Recipe

Name: Alfredo Pasta Bake with Mediterranean Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings, 2 cups (500 mL) each
Ingredients: 4-1/2 cups penne pasta , uncooked; 1-1/2 cups small broccoli florets; 1 small zucchini , sliced; 1 small carrot , sliced; 1 Tbsp. olive oil; 1/2 cup chopped onion s; 1 jar (410 mL) Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce; 1/2 cup drained oil-packed sun-dried tomatoes , patted dry, chopped; 2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese , divided

Ingredients

4-1/2 cups penne pasta , uncooked
1-1/2 cups small broccoli florets
1 small zucchini , sliced
1 small carrot , sliced
1 Tbsp. olive oil
1/2 cup chopped onion s
1 jar (410 mL) Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1/2 cup drained oil-packed sun-dried tomatoes , patted dry, chopped
2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese , divided

PREP TIME 30m	COOK TIME 30m	TOTAL TIME 1h
YIELD 6 servings, 2 cups (500 mL) each

Instructions

1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli, zucchini and carrots to the boiling water for the last 3 min.
2. Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until softened. Stir in pasta sauce and tomatoes; bring to boil, stirring frequently.
3. Drain pasta mixture. Add to pasta sauce mixture along with 1 cup cheese; mix lightly. Spoon evenly into 2 (1-L) casserole dishes sprayed with cooking spray; top with remaining cheese. Cover.
4. Bake 25 to 30 min. or until heated through, uncovering after 20 min.

Dinner