Tuesday, October 26, 2010

White Lasagna Toss

I had a random jar of alfredo in cabinet getting ready to expire. At first I thought about using it to make a white lasagna but I didn't have any ricotta or a lot of cheese on hand. I came up with this interpretation instead.


12-16 ounces of pasta, cooked to your desired preference
1 jar Alfredo sauce
1 pound ground chicken
1 box frozen spinach, thawed and squeezed dry
4 carrots, peeled and chopped
1/4 cup sour cream
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 1/2 cups shredded Italian cheese blend, divided
salt and pepper to taste


Preheat oven to 350 degrees.

In a large pan saute carrots with olive oil for about 5 minutes. Add in ground chicken, Italian seasoning, salt and pepper and cook chicken though. Stir in spinach and check seasonings.

To your cooked pasta stir in your alfredo sauce, sour cream and 1 cup of shredded cheese. When that is well combined add in the meat mixture and mix, check seasonings.

Place mixture in a 9x13 baking dish, top with 1/2 cup of shredded cheese and bake for 20-25 minutes until pasta it warmed though and cheese is melted.

One year ago: Baked Lemon Pasta

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