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Crab 'n' Penne Casserole Recipe

Photo by: Taste of Home

66% would make again

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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.

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6 Servings
Prep: 20 min. Bake: 40 min.

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 (6 ounces) shredded part-skim mozzarella cheese
2 tablespoons dry bread crumbs
2 teaspoons butter, melted

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, crab, yellow squash, zucchini, parsley and pepper flakes. Drain pasta; add to sauce mixture and toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 325° for 35 minutes.
Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, 5-6 minutes longer or until browned. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/3 cups) equals 323 calories, 15 g fat (10 g saturated fat), 47 mg cholesterol, 721 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Crab 'n' Penne Casserole published in Simple & Delicious March/April 2007, p16