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.