Ingredients
The following ingredients have 4 Servings
- 16 ounces Rotini Pasta, cooked ({1 lb or 454 g})
- 15 ounces Classico Creamy Alfredo Sauce ({1 jar})
- 1 1/2 cups Tomato Pasta Sauce ({your favorite brand})
- 2 cups Colby Jack shredded cheese ({8 oz bag})
- 1 Medium White Onion, finely diced
- 1 pinch Salt & Pepper to taste ({optional})
- 2 tsp Chopped Fresh Parsley (for garnish {optional})
Instruction
- Preheat oven to 350 degrees.
- Cook pasta per instructions on package, drain, and set aside.
- While pasta is cooking, add a little butter or oil to a skillet, and saute onions over medium heat on the stove for approx. 5 minutes, or until soft.
- Spray 9x13 casserole dish with nonstick cooking spray.
- Pour 1/2 cup of the Tomato sauce into the bottom of casserole dish, and spread out as a thin layer.
- Then add 1/2 of pasta into dish, and spread out evenly.
- Pour half of the alfredo sauce over the pasta, then sprinkle with a layer of 1/2 of the diced onions.
- Top with a layer of 1/2 cup of cheese, and 1/2 cup more Tomato sauce.
- Now pour in the remaining pasta and spread out evenly.
- Then add 1/2 cup more of tomato sauce on top of the pasta, and top that with the a layer of the reamining onions.
- Then evenly pour on the remaining amount of Alfredo sauce.
- Top with an even layer of remaining shredded cheese over the casserole.
- Bake for 10 - 15 minutes, or until cheese has melted.
- Season with optional salt and pepper to taste… and ENJOY! You can even top with a little Parmesan cheese... YUM!
