Ingredients Jump to Instructions ↓

  1. 2 (10-ounce) containers refrigerated mushroom Alfredo sauce

  2. 2 (6-ounce) cups dry bow tie pasta, cooked according to package directions, drained

  3. 2 tablespoons vegetable oil

  4. 2 cups frozen broccoli florets, defrosted

  5. 1 cup sliced fresh mushrooms

  6. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Lightly grease 2-quart baking dish. Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place into prepared baking dish; cover. Bake for 20 minutes. Uncover; sprinkle with cheese. Bake for an additional 10 minutes.


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