Ingredients for Crab And Penne Casserole
- Penne Pasta
- 1 (16 ounce) jar Alfredo sauce
- Imitation Crabmeat
- Summer Squash
- 1 medium zucchini, diced
- Dried Parsley Flakes
- Crushed Red Pepper Flakes
- Mozzarella Cheese
- Dry Breadcrumbs
- 6 tablespoons butter (4 tablespoons for vegetables, 2 tablespoons for bread crumbs)
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How to Make Crab And Penne Casserole
- Preheat oven to 325°F (160°C).
- Cook 1 pound penne pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, melt 4 tablespoons of butter in a large skillet over medium heat. Add 1 medium yellow squash and 1 medium zucchini, diced, and sauté for 5-7 minutes until slightly tender.
- In a large bowl, combine the cooked pasta, sautéed vegetables, 1 (16 ounce) jar of Alfredo sauce, 1.5 cups lump crab meat, 1/4 cup chopped fresh parsley, and 1/4 teaspoon red pepper flakes (or to taste). Stir gently to combine.
- Grease a 9x13 inch baking dish. Pour the pasta mixture into the prepared dish.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the casserole.
- In a small bowl, combine 1/2 cup bread crumbs and 2 tablespoons melted butter. Sprinkle evenly over the cheese.
- Cover the casserole with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 5-6 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
23g
Carbs
10g
