LIGHTER TOMATO "ALFREDO" PASTA BAKE
A saucy pasta bake loaded with Italian sausage, tomato and Alfredo sauce, fusilli and melty mozzarella sounds delicious, but not particularly light-at least until now! This recipe was expressly designed to deliver on flavors of the dish that inspired it-crowd-favorite Tomato-Alfredo Baked Ziti-while also trimming down the calories. To pull this off, the Betty Crocker Kitchens made a number of smart changes: using turkey sausage in lieu of pork, reducing the amount of cheese and including a homemade Alfredo sauce that starts with a head of cauliflower. That's right: You can transform this nutrient-packed vegetable into a luscious and garlicky sauce. What's more, the creamy richness of the cauli-fredo sauce is enhanced by the mild acidity of the Muir Glen™ fire roasted crushed tomatoes. The pairing of these two sauces is what makes the dish so irresistible-and that's exactly what we were going for!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
- Cook and drain pasta as directed on package. Add to baking dish.
- Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
- Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
- Let stand 10 minutes. Top with basil.
Nutrition Facts : Calories 390, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 20 g, SaturatedFat 9 g, ServingSize About 1 1/4 Cups, Sodium 870 mg, Sugar 8 g, TransFat 0 g
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Ahmed
[email protected]I can't wait to try this recipe again.
Tanveer Hassan
[email protected]This dish is perfect for a weeknight meal.
Kaley Dai
[email protected]I would definitely recommend this recipe to others.
Jeeb Jb
[email protected]This recipe is a keeper.
Adwip Ashraf
[email protected]I'm not a big fan of tomato sauce, but this dish was surprisingly good.
Mr Shiblu
[email protected]I made this dish for a potluck and it was a huge hit.
MD ROHAN HASSAN
[email protected]This is the best pasta bake I've ever had!
Yuriana Sauceda
[email protected]I'm definitely adding this recipe to my regular rotation.
Noor Zareenxwazir
[email protected]This dish is a great way to use up leftover pasta.
Lwandile Luhle
[email protected]Yum!
Laco Noma
[email protected]Meh.
Ahebwa Rutahinduka
[email protected]This recipe was a disaster! The sauce was watery and the pasta was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Khawar Jani
[email protected]I thought this dish was just okay. The sauce was a bit bland for my taste, and the pasta was a little overcooked. I might try it again with a different sauce.
Sarvan Kumar
[email protected]This was a great weeknight meal. It was easy to make and the ingredients were things I already had on hand. My kids loved it, too.
Jamirfan Unar
[email protected]I'm not usually a fan of pasta bakes, but this one was surprisingly good. The tomato sauce was tangy and flavorful, and the cheese was melted and gooey. I would definitely make this again.
Naeem ameen
[email protected]This lighter version of tomato Alfredo pasta bake was a hit with my family! The sauce was creamy and flavorful, and the pasta was cooked perfectly. I especially appreciated the use of Greek yogurt, which made the dish feel lighter and healthier.