Sundried Tomato Alfredo Pasta Bake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 277.4
  • Total Fat: 7.7 g
  • Cholesterol: 48.6 mg
  • Sodium: 700.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 16.0 g

View full nutritional breakdown of Sundried Tomato Alfredo Pasta Bake calories by ingredient
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Another one of my quick and easy big-batch dishes! Another one of my quick and easy big-batch dishes!
Number of Servings: 12


    1 16 oz. box pasta (I like penne or farfalle)
    1 16 oz. jar Classico Sundried Tomato Alfredo pasta sauce
    2 15 oz. cans Hunts Diced Tomatoes with Basil, Garlic, and Oregano
    24 Blue Ribbon Naked Nuggets Chicken Nuggets, frozen
    1/2 cup part-skim mozzarella cheese
    Dried basil and oregano, to taste (optional)


Cook pasta according to package directions; drain. In 9x13 baking dish, combine drained pasta with alfredo sauce and 1 can of tomatoes. Spread second can of tomatoes evenly over top of pasta mixture. Arrange frozen chicken nuggets in 6 rows of 4 over top of tomatoes. Sprinkle mozzarella over top. Sprinkle oregano and basil over top of cheese, if desired. Bake, uncovered for 20 minutes in preheated 350 degree oven. Makes 12 servings, about 1 cup each.

Number of Servings: 12

Recipe submitted by SparkPeople user KATPRAT.

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