Ingredients

The following ingredients have 5 Servings
  • 1/2 pound rigatoni (half of a 16 oz box)
  • 15 oz jar alfredo sauce (I used Classico Four Cheese Alfredo)
  • Approx. 1 cup sun dried tomatoes (half of a 6.5 oz jar, chopped*)
  • 1 cup frozen peas
  • 1/3 cup shredded Italian cheese blend
  • 1/3 cup shaved Parmesan
  • salt & pepper

Instruction

  • Preheat oven to 350 degrees. Lightly spray an 8 x 11 pan with non-stick spray & set aside.
  • Bring a large pot of salted water to boil. Add pasta to the boiling water, stirring frequently until it's cooked (I like mine al dente, Mr. likes his soft).
  • While the pasta is cooking, chop up the sun dried tomatoes.
  • Once the pasta is done, drain it and put it back in the pot. Add the jar of alfredo sauce (I used just shy of the whole jar - I don't like really saucy pasta), peas, shredded cheese, Parmesan cheese and tomatoes. Season with freshly ground black pepper and stir to fully combine.
  • Transfer to the prepared pan and sprinkle with more shredded cheese, if desired.
  • Cook for approximately 20 minutes until cheeses are melted and peas are thawed.
  • Serve topped with more shaved Parmesan and pepper (if you're me).