Italian Macaroni and Cheese Bake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I got this off of a box of Green Giant broccoli cuts. I added some herbs, DH likes herbs. Be careful not to use too much macaroni, we love the sauce. Ingredients:
8 ounces uncooked ziti pasta or 8 ounces other tubular pasta |
1 (9 ounce) package green giant frozen broccoli cuts |
2 cups shredded mozzarella cheese (8 oz.) |
2 garlic cloves, finely chopped |
1 (17 ounce) jar alfredo sauce |
1 (14 1/2 ounce) can italian-style diced tomatoes, undrained |
1 teaspoon basil |
1 teaspoon thyme |
Directions:
1. Heat oven to 350°F.
2. Cook pasta in 3-quart saucpan as directed or package.
3. Add frozen broccoli during the last minute of cook time and drain.
4. Stir together pasta mixture, cheese, garlic, Alfredo pasta sauce, tomatos and herbs in the same saucepan.
5. Spoon into ungreased 2-quart casserole.
6. Bake about 20 minutes or until hot and top is golden brown.
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