CREAMY PASTA & VEGGIE CASSEROLE

Creamy Pasta & Veggie Casserole image

Provided by Rose Mary Mogan

Time 40m

Number Of Ingredients 13

1 box 16 oz. pasta rotini, mostaccioli, or shell pasta, cooked according to directions
1 jar(s) 16 oz. classic alfredo sauce
8 oz canned sliced mushrooms, drained
1 bunch green onions, chopped
1 medium red or green bell pepper, chopped
2 medium tomatoes, quartered & cut into eights
1 lb fresh broccoli floweretts
1 1/2 c heavy whipping cream
1 1/2 tsp lemon pepper( no salt added)
1 Tbsp italian seasoning
3 clove garlic, minced
3/4 c freshly grated parmesan cheese
2 Tbsp olive oil or canola oil

Steps:

1. Cook pasta according to package directions and set aside. Add olive or canola oil to large skillet, and heat to medium high heat, then add chopped onions, bell peppers, broccoli, and tomatoes, let cook a few minutes till crisp tender, then add drained mushrooms, pasta, and spices, stir to mix.
2. Add alfredo sauce, then pour whipping cream into Alfredo sauce jar, and rinse jar with cream and pour over pasta sauce, stir till heated through, about 10 to 15 minutes. Add freshly grated parmesan cheese, and stir till cheese begins to melt. Garnish with additional chopped green onions & freshly grated Cheese if desired. if desired. Serve while still hot.
3. Note you can add chopped grilled Chicken or shrimp to this dish if desired. But I grilled and served my chicken on the side. This dish is quick and easy, and quite tasty. I used the veggies that I had on hand, but you can use what ever vegetables you have.