CRAB 'N' PENNE CASSEROLE

Crab 'n' Penne Casserole image

Purchased Alfredo sauce lends creaminess to this crab casserole while red pepper flakes kick up the taste. Summer squash and zucchini bring garden-fresh goodness to the comforting main dish from Bernadette Bennett of Waco, Texas.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

1-1/2 cups uncooked penne pasta
1 jar (15 ounces) Alfredo sauce
1-1/2 cups imitation crabmeat, chopped
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1 tablespoon dried parsley flakes
1/8 to 1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded part-skim mozzarella cheese
2 tablespoons dry bread crumbs
2 teaspoons butter, melted

Steps:

Preheat oven to 325°. Cook pasta according to package directions. , Meanwhile, in a large bowl, combine Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. , Cover and bake 35 minutes or until heated through. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned.

Nutrition Facts : Calories 323 calories, Fat 15g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.