Alfredo Pasta Pie with Toasted French Bread Crust
6 servings
Equipment
Ingredients
- 4 oz uncooked angel hair capellini pasta
- 18 slices French bread about 1⁄4 inch thick
- 2 tablespoons butter or margarine softened
- 3 ⁄4 cup shredded Swiss cheese 3 oz
- 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
- 1 container 10 oz refrigerated Alfredo sauce
- 3 medium plum Roma tomatoes, chopped ( 1 cup)
- 4 medium green onions sliced (1⁄4 cup)
- 1 tablespoon grated Romano or Parmesan cheese
Instructions
- Heat oven to 400°F.
- Cook and drain pasta as directed on package.
- Meanwhile, brush bread with butter.
- Line bottom and side of 10-inch pie plate with bread, buttered sides up and slightly overlapping slices.
- Bake about 10 minutes or until light brown.
- Reduce oven temperature to 350°F.
- In medium bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
- Gently stir in pasta.
- Spoon into baked crust.
- In small bowl, mix tomatoes, onions and remaining 1 tablespoon basil.
- Sprinkle over pasta mixture; lightly press onto surface.
- Sprinkle with Romano cheese.
- Bake at 350°F 15 to 20 minutes or until hot.
- Let stand 5 minutes before cutting.
Notes / Tips / Wine Advice:
This is vegetarian comfort food and a delicious way to use up leftover French bread! The bread becomes a toasted crust for this creamy pasta pie. Just add veggies or a salad for a family-pleasing dinner.
Nutritional Information
Calories: 480 kcal