Recipe

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• butter
• 8 oz fettuccine pasta , cooked al dente
• 2 1/2 cups frozen broccoli florets, thawed
• 1/2 cup chopped red bell pepper
• 1 (8 oz) package reduced-fat cream cheese, softened
• 1 cup grated parmesan cheese, divided
• 2 eggs
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 cup heavy whipping cream

• 1 Preheat oven to 350 degrees F.
• 2 Butter a 8 x 8-inch baking dish.
• 3 In a medium bowl combine the fettucine, broccoli, and chopped red bell peppers; spoon into the buttered dish.
• 4 In the same bowl, beat the cream cheese, 3/4 cup grated Parmesan, eggs, garlic, salt, and pepper with an electric mixer on medium speed until combined; stir in the cream.
• 5 Pour cream cheese mixture over fettucine mixture and top with remaining Parmesan cheese.
• 6 Bake for 30 minutes until hot and bubbly.