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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas. Ingredients:
1-1/2 cups uncooked penne pasta |
1 jar (15 ounces) alfredo sauce |
1-1/2 cups imitation crabmeat, chopped |
1 medium yellow summer squash, sliced |
1 medium zucchini, sliced |
1 tablespoon dried parsley flakes |
1/8 to 1/4 teaspoon crushed red pepper flakes |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
2 tablespoons dry bread crumbs |
2 teaspoons butter, melted |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 325° for 35 minutes or until heated through.
3. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned. Yield: 6 servings.
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