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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.


  • 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


  • 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 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,

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Crab 'n' Penne Casserole (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.