Alfredo Pasta Pie with Toasted French Bread Crust
Time needed
15 min
preparation
+
25 min
cooking
Ingredients
- 4 oz. uncooked cappellini (angel hair) pasta
- 18 slices French bread, about 1/4-inch thick
- 2 Tbs. butter or margarine, softened
- 3/4 C. shredded Swiss cheese
- 2 Tbs. chopped fresh or 2 tsp. dried basil leaves
- 1 10-oz. container refrigerated Alfredo sauce
- 3 med. roma (plum) tomatoes, chopped (1 C.)
- 2 med. green onions, sliced (1/4 C.)
- 1 Tbs. grated Romano or Parmesan cheese
Directions
Heat oven to 400 degrees. Cook and drain pasta as directed on package. Meanwhile, brush bread with butter. Line bottom and side of 10-inch pie plate with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown. Reduce oven temperature to 350 degrees. In medium bowl, mix Swiss cheese, 1 tablespoon basil and the Alfredo sauce. Gently stir in pasta. Spoon into baked crust. In small bowl, mix tomatoes, onions and remaining 1 tablespoon basil. Sprinkle over pasta mixture; lightly press onto surface. Sprinkle with Romano cheese. Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting.
