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Baked Alfredo Macaroni

Source of Recipe


The Seattle Times






List of Ingredients



• 2 cups elbow macaroni
  
• 3/4 cup pasta cooking water
  
• 1 Tbsp olive oil
  
• 1/2 cup finely chopped red bell pepper
  
• 1/2 cup finely chopped onion
  
• 1 (16-ounce) bottle sun-dried tomato alfredo sauce
  
• 3/4 tsp ground black pepper
  
• 1/2 tsp salt
  
• 1/2 tsp dried Italian herbs
  
• 1/4 cup chopped parsley
  
• 1/2 cup fresh bread crumbs
  
• 1 Tbsp butter, melted
  
• 2 Tbsp grated Parmesan cheese
  






Instructions



1. Bring a large pot of water to a boil. Add the macaroni and cook according to package directions. Reserve 3/4 cup cooking water and drain the pasta. Pour pasta back into the pan.
   
   
2. Heat the olive oil in a 9-inch skillet on medium heat. Saute the vegetables until softened, about 5 minutes. Add to the macaroni along with the alfredo sauce, pepper, salt, Italian herbs and parsley. Add enough of the pasta cooking water to loosen the mixture, making it very moist. Transfer to a 9x13-inch baking dish.
   
   
3. Combine the bread crumbs, melted butter and Parmesan cheese. Sprinkle over the top of the casserole. Bake in a preheated 350-degree (F) oven about 25 minutes, just until the crumb topping begins to turn golden. Let sit 5 minutes before serving.
   
   Makes 4 to 6 servings.