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Crab 'n' Penne Casserole

 Crab 'n' Penne Casserole
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.
6 ServingsPrep: 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

  • 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. Yield: 6 servings.
Nutritional 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.

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Crab 'n' Penne Casserole (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.