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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal. Ingredients:
4 ounces uncooked angel hair pasta |
18 -25 slices french baguettes, about 1/4 inch thick |
2 tablespoons margarine or 2 tablespoons butter, melted |
3/4 cup shredded swiss cheese |
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves |
1 (10 ounce) container refrigerated alfredo sauce |
3 medium roma tomatoes, chopped |
2 medium green onions, sliced |
1 tablespoon grated romano cheese or 1 tablespoon parmesan cheese |
Directions:
1. Heat Oven to 400. Cook and drain pasta as directed on package.
2. While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
3. Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
4. Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.
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