Salad that’s sweet and sour.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ (16 ounce) package penne rigate
- 2 tablespoons olive oil
- 1 pound cooked medium shrimp with tails intact
- 1 cup chopped green bell pepper
- 1 cup diced baby bella mushrooms
- 1 (16 ounce) jar Alfredo sauce
- 1 (15 ounce) can diced tomatoes
- 2 cups shredded Italian cheese blend
- 1 ½ cups grated Parmesan cheese, divided
- 2 (6 ounce) tubs sun-dried tomato pesto
- ½ cup seasoned bread crumbs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
- Meanwhile, heat olive oil in a pan over medium-low heat. Add shrimp, green pepper, and mushrooms; saute until vegetables soften, about 10 minutes.
- Drain penne. Mix Alfredo sauce, tomatoes, Italian cheese blend, and 1 cup Parmesan cheese in a large bowl. Add shrimp mixture and mix thoroughly. Add pesto and mix again. Fold in penne.
- Transfer penne mixture to a casserole dish. Mix remaining Parmesan cheese with bread crumbs; sprinkle over the casserole.
- Bake in the preheated oven until bubbling, 25 to 30 minutes.
- If using frozen shrimp, thaw and lightly pat dry before using.
- Make your own sun-dried tomato pesto if preferred.
Nutrition Facts
| Calories | 1400 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 338 mg |
| Dietary Fiber | 7 g |
| Protein | 72 g |
| Saturated Fat | 32 g |
| Sodium | 2827 mg |
| Sugars | 14 g |
| Fat | 84 g |
| Unsaturated Fat | 0 g |
Reviews
Suggest ziti instead.