Florentine Pasta Bake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Ingredients:
- 1 jar (about 15 oz) Alfredo sauce
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 medium bell pepper, diced
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded Asiago cheese
- 1/2 cup white wine
- 1/2 cup chicken broth
- 8 oz penne pasta, cooked according to package directions and drained
Instructions:
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Preheat your oven to 375°F (190°C). Grease a 3-quart baking dish and set aside.
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In a large bowl, combine the cooked pasta, Alfredo sauce, drained spinach, diced bell pepper, and 1 cup of the grated Parmesan cheese.
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Pour the white wine into the Alfredo sauce jar, close the lid tightly, and shake vigorously to mix. Pour this mixture over the pasta ingredients.
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Add the chicken broth to the bowl and mix everything together until well blended.
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Transfer the pasta mixture into the prepared baking dish, spreading it out evenly. Top with the shredded Asiago cheese.
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Bake in the preheated oven for 35 to 40 minutes, or until the pasta is hot and bubbly, and the cheese is melted and lightly golden on top.
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Remove from the oven and let it cool slightly before serving.
This Florentine Pasta Bake is perfect for a quick and comforting meal, combining creamy Alfredo sauce with spinach, bell peppers, and a blend of cheeses, all baked to perfection. It’s ideal for potlucks or as a hearty weeknight dinner that the whole family will enjoy!
