As you know, your family is always happy to see a cheesy casserole on the table. This one, made with Alfredo sauce and shrimp, will be their new favorite.
What You Need
Original recipe yields 12 servings
1 pkg. (16 oz.) penne pasta, uncooked
1/4 lb. pancetta, chopped
1 lb. uncooked medium shrimp, peeled, deveined
2 cloves garlic, minced
2 jars (15 oz. each) CLASSICO Creamy Alfredo Pasta Sauce
1-1/2 cups POLLY-O Natural Part Skim Ricotta Cheese
1/4 cup chopped fresh parsley
1/2 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1 Tbsp. olive oil
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Let's Make It
Heat oven to 350°F.
Cook pasta as directed on package, omitting salt.
Meanwhile, cook and stir pancetta in large skillet on medium heat 3 to 5 min. or until lightly browned, stirring frequently. Remove from skillet; set aside. Add shrimp and garlic to skillet; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
Drain pasta. Mix pasta sauce, ricotta and parsley in large bowl until blended. Add pasta, pancetta and shrimp; mix lightly.
Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 30 min. or until heated through. Meanwhile, combine remaining ingredients.
Sprinkle bread crumb mixture over lasagna; bake, uncovered, 5 to 10 min. or until golden brown. Let stand 10 min. before cutting into pieces to serve.
Serve with a steamed green vegetable, such as broccoli, to round out the meal.
Cut 4 slices OSCAR MAYER Bacon into 1/2-inch pieces. Use instead of the pancetta, increasing the cooking time to 8 to 10 min. or until bacon is crisp.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.