Little Ears

Little Ears

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Makes: 6 servings

Cook: 25 minutes

  •  1  box (16-ounce) orecchiette pasta, De Cecco®

  •  2  cups chopped leftover meat (chicken, turkey, pork, or seafood)

  •  1  jar (16-ounce) Alfredo sauce with four cheeses, Classico®

  •  1  bag (16-ounce) frozen broccoli and cauliflower, thawed, Birds Eye®

  •  1  cup milk

  •  3  cups shredded mozzarella cheese, Sargento®

  •   Salt and ground black pepper

  •  1⁄4  cup grated Parmesan cheese, DiGiorno®

  •  1⁄4  cup seasoned bread crumbs, Progresso®

  •  2  tablespoons extra virgin olive oil




Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with cooking spray; set aside.

In a large pot of boiling salted water, cook pasta according to package directions; drain and return pasta to pot. Stir in chopped meat, Alfredo sauce, thawed vegetables, and milk. Stir in mozzarella until well mixed; season to taste with salt and pepper.

Transfer pasta mixture to prepared baking dish. In a small bowl, stir together Parmesan, bread crumbs, and olive oil; sprinkle over pasta. Bake for 25 to 30 minutes or until golden and bubbling. Serve hot.

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