I’ve made this dish for many years, sometimes I add cooked chicken cut into strips, sliced mushrooms, some fresh herbs… but this is a nice basic edition that you can serve as is or add your own favorite pasta pairings to. And you don’t have to bake it, but it really does add another nice layer of flavors. Hope you like it!
BAKED SUN DRIED TOMATO ALFREDO
Recipe by My Stained Apron
3 T butter
8 oz cream cheese
1 1/2 cups milk
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella, divided
1/4 cup sun dried tomatoes, chopped
1/2 pound pasta
Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
Add milk, Parmesan, mozzarella, and sun dried tomatoes.
Meanwhile, cook pasta al dente.
Pour pasta into casserole dish, pour sauce over pasta.
Sprinkle with remaining 1/4 cup cheese.
Bake at 400 degrees for 15 to 20 minutes.
Ingredients
- 3 T butter
- 8 oz cream cheese
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella, divided
- 1/4 cup sun dried tomatoes, chopped
- 1/2 pound pasta
Instructions
- Combine butter, cream cheese, and milk in saucepan over medium heat, stirring well until well combined.
- Add milk, Parmesan, mozzarella, and sun dried tomatoes.
- Meanwhile, cook pasta al dente.
- Pour pasta into casserole dish, pour sauce over pasta.
- Sprinkle with remaining 1/4 cup cheese.
- Bake at 400 degrees for 15 to 20 minutes.
