1/3T Butter (I used Salted Butter)
1/2 12oz. bag Shrimp (61-70ct size), detailed/deveined/thawed *
1/2 lb. Turkey Kielbasa Link, halved long way/sliced
1 Green Bell Pepper
1T Fresh Garlic, minced
1c canned Artichoke Hearts, cut hard ends off
1tsp Old Bay Seasoning (USE THIS!)
4T Parmesan Cheese (Store shelf grated kind)
1/2tsp Dried Oregano
1/2tsp Dried Parsley
1 jar YOUR FAVORITE Alfredo Sauce (I used Essential Value)
2.5c Uncooked Mostacccioli Rigati Noodles (Boiled Al Dente w/5c
Water, 3 Beef Broth Cubes, crushed, 1/2tsp Extra Virgin Olive Oil)
1c Shredded Italian 6 Cheese
Add 1/3T Butter to pan. Saute Top 7 Ingredients, til Vegis are about soft.
Add in Seasons and grated Parmesan. Add in Alfredo Sauce. Simmer about
15minutes, or so, stirring frequently.
Bring 5c Water, 3 Beef Broth Cubes, and Olive Oil to boil. Add in Noodles. Cook a little more than Al Dente (Mine was 11minutes, at boil. Turn off heat, for another 2minutes. Drain well (NO RINSE!)).
Butter Flavor Cooking Spray a Baking Dish. Add in Sauce Mix. Add in
Cooked Noodles, TIL DESIRED CONSISTENCY! Mix. Top with
Shredded Italian Cheese. Covering with Foil is optional, I didn’t.
Bake 25 minutes, in oven preheated to 400.
* Dislike Shrimp? Use Cubed Chicken in it’s place!
(Photo of PrePrep)
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