Ingredients for Alfredo Pasta Casserole
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1/2 cup water
- 1 bay leaf
- 2 cloves garlic, minced
- 1 lb No Yolks Egg Noodle Substitute
- 1 (24 oz) jar red pasta sauce
- 1 (16 oz) jar Alfredo sauce
- 1/4 cup milk
- 1 cup grated Parmesan cheese
- 1 tsp salt and 1/2 tsp black pepper
- cooking spray
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How to Make Alfredo Pasta Casserole
- Brown 1 lb ground beef with 1 medium onion, chopped, in a large skillet over medium-high heat. Drain off any excess grease and return the beef to the skillet.
- Add 24 oz jar of your favorite red pasta sauce to the skillet.
- Add 1/2 cup water to the empty red sauce jar, swish to loosen any remaining sauce, and pour into the skillet.
- Stir in 1 tsp salt, 1/2 tsp black pepper, 2 cloves garlic (minced), and 1 bay leaf.
- Reduce heat to low, simmer, and allow the sauce to thicken for about 10 minutes.
- Cook 1 lb pasta (penne, rotini, or your favorite shape) according to package directions.
- Drain the cooked pasta and return it to the pot.
- Add 16 oz jar of Alfredo sauce to the pasta, stirring gently to coat all the noodles evenly.
- Add 1/4 cup milk to the empty Alfredo sauce jar, swish to loosen any remaining sauce, and pour into the pasta.
- Lightly grease a 9x13 inch baking dish with cooking spray.
- Add half of the meat sauce mixture to the bottom of the prepared dish.
- Top with half of the Alfredo pasta mixture, followed by 1/2 cup grated Parmesan cheese.
- Repeat layers, ending with a generous topping of shredded Parmesan cheese (about 1/2 cup).
- Cover the casserole dish and bake in a preheated oven at 400°F (200°C) for 40 minutes.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
52g
Fat
48g
Carbs
6g
