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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) saut� 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