Rumbamel's Creamy Alfredo Baked Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
-8 oz Ronzoni rotini or other pasta, weight is uncooked- 1 jar, 15 oz, Classico's Creamy Alfredo Light pasta sauce-1/2 C Daisy Sour Cream-1 large egg, beaten1 C 2 % milk cottage cheese-1/3 C parmesan romano grated cheese, divided-1 t dried parsley-1/2 C 2 % milk shredded mozzarella cheese
--Cook the pasta a directed and then drain. Return to the pot and mix in your Alfredo and sour cream. Mix well. Spoon HALF of this mix into a lightly sprayed 9 x 13 casserole dish.
--In a small bowll combine your egg, cottage cheese, 1/2 of your parmesan and all of your parsley together. Spread all of this on top of your pasta in the casserole dish. Top with the remaining pasta mix.
--Sprinkle the mozzarella and remaining Parmesan on top of the whole thing and COVER and cook at 350 for 25 minutes or until a thermometer reads 160 degrees since an egg was put in. Remove cover and bake another 5-10 minutes or until bubbly golden.
--Makes 8 servings.
--Enjoy!!
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.
--In a small bowll combine your egg, cottage cheese, 1/2 of your parmesan and all of your parsley together. Spread all of this on top of your pasta in the casserole dish. Top with the remaining pasta mix.
--Sprinkle the mozzarella and remaining Parmesan on top of the whole thing and COVER and cook at 350 for 25 minutes or until a thermometer reads 160 degrees since an egg was put in. Remove cover and bake another 5-10 minutes or until bubbly golden.
--Makes 8 servings.
--Enjoy!!
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user RUMBAMEL.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 10.3 g
- Cholesterol: 26.9 mg
- Sodium: 301.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.0 g
- Protein: 13.1 g
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