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Mardi Gras Pasta Bake




Source of Recipe


WKRG
Mardi Gras Pasta Bake

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Published: Tue, February 15, 2011
Time for Mardi Gras by Chef Rob Stephens/Chef Rob and Co.
Mardi Gras Pasta Bake


Ingredients
1 box Barilla Bowtie Pasta (Cooked and drained)
1/8 cup olive oil
2 cups red, yellow, green bell pepper (julienne)
1 pkg fresh baby spinach (5 oz)
1 small pkg grape tomatoes (about 2 cups)
1 small white onion (julienne)
2 cups Conecuh Sausage (cut bite-size)
2 cups grilled boneless skinless chicken breast (cut bite size)
1 cup grated parmesan cheese
2 jars favorite Alfredo Sauce (15oz jars)
1 TB Cajun Seasoning
1 TB Garlic Salt
1 tsp Black Pepper
4 cups shredded cheese blend (Monterey Jack and Cheddar)
Procedure
In Large Pot (same pot pasta was cooked) sauté onions, peppers and sausage in olive oil over medium high heat until onions are translucent
Add seasonings
Add grilled chicken, tomatoes, and spinach – stir until spinach is slightly wilted
Add cooked pasta, sauce and parmesan cheese and stir until incorporated
Pour into a 9x13 sprayed casserole dish
Top with cheese blend
Place in 350 F oven for about 15-20 min
Serves 6