Pasta and broccoli Alfredo au gratin
Prep Time
Cooking Mode
625 mL (2½ cups) cup small pasta shells
1 broccoli, separated into small florets
15 mL (1 tbsp.) tbsp vegetable oil
1 large yellow onion, chopped
500 g (1 lb.) lb extra-lean ground beef (or blend of beef and pork)
600 mL (1 container) cup store-bought alfredo sauce
To taste salt
To taste pepper
375 mL (1½ cups) cup grated cheddar
625 mL (2½ cups) cup small pasta shells
1 broccoli, separated into small florets
15 mL (1 tbsp.) tbsp vegetable oil
1 large yellow onion, chopped
500 g (1 lb.) lb extra-lean ground beef (or blend of beef and pork)
600 mL (1 container) cup store-bought alfredo sauce
To taste salt
To taste pepper
375 mL (1½ cups) cup grated cheddar
Directions
1Preheat oven to 190°C (375°F).
2Cook pasta in a saucepan of boiling salted water for about 3 minutes. Add broccoli to pasta and cook 1 more minute. Drain and set aside.
3In a skillet, fry the onion in oil over medium-high; add the beef and fry until meat is no longer pink. Remove from heat and add Alfredo sauce; mix well. In a large bowl, combine the pasta, broccoli, and sauce. Season with salt and pepper. Transfer mixture into a 33 x 22cm (13 x 9 in.) baking dish and top with cheese.
4Bake until cheese has melted, about 8 minutes, and finish under the broiler for about 2 minutes, or until cheese is golden brown.
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Personal Note
Personal Note