Easy Fusilli Casserole
Difficulty: easy
Prep Time:
Total Time:
1 box fusilli
(I use tri-coloured vegetable pasta)
1 bottle alfredo sauce
1 bag frozen mixed veggies (corn, peas and carrots)
1 cup shredded mozzarella cheese
1 tbsp dried basil
2 cooked chicken breasts (spiced to your preference), sliced into small strips (optional)
(I use tri-coloured vegetable pasta)
1 bottle alfredo sauce
1 bag frozen mixed veggies (corn, peas and carrots)
1 cup shredded mozzarella cheese
1 tbsp dried basil
2 cooked chicken breasts (spiced to your preference), sliced into small strips (optional)
Preheat oven to 400°F. In medium saucepan, bring salted water to a boil. Add fusilli, cook until tender (approx. 10-12 min.). Steam or boil veggies. Strain pasta; return to sauce pan. Mix in alfredo sauce, cooked veggies and chicken (if using). Transfer to casserole dish. Spread shredded cheese over top of mixture and sprinkle with basil. Bake for about 10 min., or until cheese melts. Serve with garlic bread.
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