You’ll have to excuse the simplicity of this recipe’s name. I just couldn’t really come up with much more. Some days I can spout off big glamorous recipe names and others I am left bumbling like an idiot.
I’ve grown quite fond of my springform pan as of lately. Most people only break theirs out when they are making a cake or cheesecake or something sweet, but I have recently discovered that it has so many other uses in the savory realm too. I got the idea back in the winter while making Cappelini Al Forno from Giada’s recipe. We absolutely adore that yummy baked spaghetti so why not go the alfredo route and get creamy on it?
I tried to make this recipe as simple as possible with things that I’ve gotten cheap with coupons or that I had stockpiled. For instance, I didn’t bother making homemade alfredo, I used up jars that I had in the pantry. I also used Bird’s Eye Steamfresh Veggies and they were steamed and ready for the recipe in minutes! And of course, the pasta was next to nothing and I have oodles of that. Most everything else are things that you are bound to have in your pantry or refrigerator.
Don’t fret if you don’t have a springform pan. Using a round casserole dish or even a rectangular dish will work just fine too. It may not as pretty, but it will work! Just be sure to grease it really well.
I honestly just kinda made this up as I went along. You can definitely feel free to experiment with your own tastes and ideas. This turned out really fabulous this way. I couldn’t breathe when we got done with dinner. I ate way too much of this!
Go ahead, have a go at this one and you might even have your kiddos eating their vegetables.
Alfredo gets a makeover in this creamy pasta pie!
Ingredients
- 1 lb Thin Spaghetti
- 1 Jar Alfredo Sauce
- 2 Boneless, Skinless Chicken Breasts, cut into bite-size pieces
- 2 Tsp Garlic, Minced
- 1 Bag Frozen Mixed Vegetables
- Bread Crumbs
- 1/4 Cup Parmesan Cheese
- Mozzarella Cheese
- 1 Egg, lightly beaten
- 1 Tsp Parsley, Dried
- 2 Tbsp Butter
Method
- Preheat oven to 350 degrees.
- In a skillet, cook chicken breast with garlic over medium heat until no longer pink.
- Meanwhile cook spaghetti just under 1 minute from what the package suggests.
- Cook frozen mixed veggies according to their packaging.
- When noodles are done, place them in a large bowl along with 1/3 c. breadcrumbs, egg, and 1/4 c. Parmesan cheese. Using tongs mix well.
- Add a sprinkle of breadcrumbs to the bottom of a greased springform pan.
- Place 1/3 of noodle mixture into the bottom. Pour 1/3 of the alfredo sauce over noodles.
- Next add a layer of veggies, then 2 tbsp of breadcrumbs, then 1/3 of the chicken, then sprinkle with layer of mozzarella cheese.
- Repeat this until you have 3 layers ending with mozzarella cheese.
- Bake 25-30 minutes or until top begins to brown.
- Let cool before removing sides of pan.
P.S.- Have a recipe name suggestion? I’d love to hear it! Leave a comment below.
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