Italian

Sundried Tomato Alfredo Pasta Bake is for Dinner.

Sundried Tomato Alfredo Pasta Bake takes 15 minutes to prepare.

Sundried Tomato Alfredo Pasta Bake takes 20 minutes to cook.

Sundried Tomato Alfredo Pasta Bake makes 12 servings.

The ingredients for Sundried Tomato Alfredo Pasta Bake are:

1 16 oz. box pasta (I like penne or farfalle)
1 16 oz. jar Classico Sundried Tomato Alfredo pasta sauce
2 15 oz. cans Hunts Diced Tomatoes with Basil, Garlic, and Oregano
24 Blue Ribbon Naked Nuggets Chicken Nuggets, frozen
1/2 cup part-skim mozzarella cheese
Dried basil and oregano, to taste (optional)

Here is how you make Sundried Tomato Alfredo Pasta Bake:

Cook pasta according to package directions; drain. In 9x13 baking dish, combine drained pasta with alfredo sauce and 1 can of tomatoes. Spread second can of tomatoes evenly over top of pasta mixture. Arrange frozen chicken nuggets in 6 rows of 4 over top of tomatoes. Sprinkle mozzarella over top. Sprinkle oregano and basil over top of cheese, if desired. Bake, uncovered for 20 minutes in preheated 350 degree oven. Makes 12 servings, about 1 cup each.Number of Servings: 12Recipe submitted by SparkPeople user KATPRAT.

The nutritional information for Sundried Tomato Alfredo Pasta Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 277.4

• Total Fat: 7.7 g
• Cholesterol: 48.6 mg
• Sodium: 700.2 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 3.5 g
• Protein: 16.0 g

Sundried Tomato Alfredo Pasta Bake is Italian cuisine.