Bow Ties & Broccoli Alfredo
Submitted by demonette
Bow tie pasta and tender broccoli bake in creamy Alfredo sauce with roasted red peppers and basil. Parmesan browns on top for a bubbly, golden crust.
YIELD
2 servingsPREP
20 minCOOK
35 minREADY
55 minThis is comfort food made easy. Bow ties (farfalle) cook right alongside frozen broccoli florets, then everything gets tossed in jarred Alfredo sauce with sweet roasted red peppers and dried basil. A casserole dish and 30 minutes in the oven turns it all golden and bubbling.
The Parmesan crust on top is key. Don’t skip the final uncovered baking time. That’s when the cheese turns toasty and irresistible.
Pro Tips
- Add broccoli at the end: Drop frozen broccoli into pasta water only in the last 2-3 minutes so it stays tender-crisp
- Quality Alfredo matters: A good-quality jarred Alfredo sauce makes a noticeable difference in this simple dish
- Golden cheese topping: Leave casserole uncovered for the final 5-10 minutes so Parmesan browns properly
Ingredients
Directions
Heat oven to 350℉ (180℃). Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time.
Drain.
In greased casserole, combine all ingredients except cheese.
Cover.
Bake at 350℉ (180℃) for 20 minutes. Uncover casserole; sprinkle with cheese.
Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.
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