Layered alfredo rotini

0 likes 0 comments Recipe by Dee Thompson

Ingredients for 6

FIRST
1 lb ground chicken
1 package of mushrooms
2 celery stalks chopped
2 cloves of garlic
1/2 onion chopped
2 cups of baby spinach
2 tablespoons Mr Dash Seasoning
Olive Oil

SECOND
Condensed tomato soup
1 cup red wine

THIRD
3 cups rotini
Alfredo sauce (I use Four Cheese Alfredo)
1 1/2 - 2 cups of shredded marble cheese

FOURTH
Shredded parmesan

FIFTH
Bread crumbs

Directions

1. Cook rotini pasta to an al dante level. It will finish cooking in the casserole.

2. Brown the first set of ingredients until chicken is cooked threw in a skillet.

3. Stir together the second list then pour into the skillet. Bring to a boil then let simmer. Remove from heat once most of the liquid has absorbed and evaporated.

4. Preheat oven to 350 F.

5. In a casserole dish, layer the bottom with the meat mixture (lasagne style). Next, layer the rotini pasta on top of mixture generously. Pour Alfredo sauce on top of the pasta, again generously. Sprinkle some shredded cheddar and parmesan cheese over the sauce and then repeat the layers again. The last layer should be the cheese. Do this until there's about an inch of space from the top. Cover. Place on middle rack and let cook for 25-30 minutes.

6. Remove casserole from the oven and turn the broiler onto high. Remove the lid and sprinkle some bread crumbs generously on top. Set the oven rack to about 4-6 inches from the top (without lid of course). Leave it in there for about TWO minutes or maybe THREE (watch carefully, it won't take long to brown the cheese and can burn quickly if left even a minute too long).

7. Let it rest for 5-10 minutes and serve

May 23, 2013 16:25