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20 minutes
40 minutes
- 3 cups uncooked bow-tie (farfalle) pasta (6 oz)
- 2 bags (12 oz each) frozen broccoli, carrots, cauliflower & cheese sauce
- 2 cups shredded cooked chicken
- 1/2 cup roasted red bell peppers (from a jar), drained, sliced
- 1/2 teaspoon Italian seasoning
- 1 jar (15 oz) garlic Alfredo pasta sauce
- Preheat oven to 350°F. Grease a 2-quart casserole dish with cooking spray. Cook pasta according to package instructions, ensuring it's al dente.
- Combine the cooked pasta and all remaining ingredients in a large bowl, then transfer the mixture into a casserole dish.
- Cover and bake for 20 minutes or until hot and bubbly.
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