2tablespoonschopped fresh or 2 teaspoons dried basil leaves
1container10 oz refrigerated Alfredo sauce
3mediumplumRoma tomatoes, chopped ( 1 cup)
4mediumgreen onionssliced (1⁄4 cup)
1tablespoongrated Romano or Parmesan cheese
Instructies
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.