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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 jar(s) (17 ounces) alfredo sauce |
1 1/2 cup(s) (6 ounces) shredded part-skim mozzarella cheese |
2 teaspoon(s) butter, melted |
1/8 to 1/4 teaspoon(s) crushed red pepper flakes |
1 tablespoon(s) dried parsley flakes |
2 tablespoon(s) dry bread crumbs |
1 1/2 cup(s) real or imitation crabmeat, chopped |
1 1/2 cup(s) uncooked penne pasta |
1 medium yellow summer squash, sliced |
1 medium zucchini, sliced |
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-inch-by-9-inch baking dish. Sprinkle with cheeses. Cover and bake at 325 degrees for 35 minutes.
3. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.
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