Type what you have

Ingredients

• ✓ alfredo pasta sauce
• chicken breast
• swiss cheese
• parmesan cheese
• garlic powder
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir chicken cubes and Alfredo sauce together in the crock of a slow cooker; cover, and cook on Low for 2 hours.
3. 3 Add Parmesan and Swiss cheese; cover and cook for another 30 minutes, or until chicken is cooked through.
4. 4 Season with garlic powder, salt, and pepper; stir well before serving.

By RHONDA35

Ingredients

• ✓ alfredo pasta sauce
• garlic
• artichoke heart
• spinach
• mozzarella cheese
• cream cheese
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place garlic in a small baking dish.
2. 2 Bake in the preheated oven until soft, 20 to 30 minutes. Allow to cool enough to handle, then squeeze out softened garlic cloves from skins into a large bowl.
3. 3 Add artichoke hearts, spinach, Alfredo-style pasta sauce, mozzarella cheese, cream cheese, and Parmesan cheese to garlic cloves in the bowl; mix until well combined. Spread into an 8x8-inch baking dish.
4. 4 Bake in the preheated oven until cheeses are melted and bubbly, about 30 minutes.
5. 5 Serve warm.

By TERRAD

Ingredients

• ✓ alfredo pasta sauce
• ricotta cheese
• cheddar cheese
• mozzarella cheese
• parmesan cheese
• egg
• onion
• parsley
• garlic
• black pepper
• lasagna noodle
• lobster meat
• baby spinach

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place ricotta cheese into a large bowl. Stir in 1 cup Cheddar, 1/2 cup mozzarella, 1/2 cup Parmesan, and eggs. Mix in onion, parsley, garlic, and pepper.
3. 3 Spread 1 1/2 cups Alfredo sauce over the bottom of the prepared baking dish. Top with a layer of 4 lasagna noodles. Arrange 1/3 of the lobster meat over noodles, then cover with 1/3 of the spinach and another layer Alfredo sauce. Repeat layers twice more: noodles, lobster meat, spinach, and sauce. Sprinkle remaining Cheddar, mozzarella, and Parmesan over top. Give the whole pan a gentle shake to get everything settled in.
4. 4 Cover the baking dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and continue baking until cheese is browned, about 10 more minutes.
5. 5 Let stand for 10 minutes before serving.

By Shelak

Ingredients

• ✓ alfredo pasta sauce
• olive oil
• chicken
• primavera blend
• fettuccine

Instructions

1. 1 Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
2. 2 Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.

By Bird's Eye

Ingredients

• ✓ alfredo pasta sauce
• fettuccine pasta
• tuna
• pea
• garlic powder
• oregano
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well. Cook until heated through.
3. 3 Add cooked pasta to sauce; mix well. Adjust seasoning as needed; serve.

By Ruth Burk

Ingredients

• ✓ alfredo pasta sauce
• manicotti shell
• ricotta cheese
• crabmeat
• parsley
• onion
• chicken broth
• sugar
• basil
• marjoram
• garlic powder
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain.
3. 3 In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish.
4. 4 In a saucepan, stir together the Alfredo sauce and chicken broth. Season with sugar, basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish.
5. 5 Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.

By Brandee

Ingredients

• ✓ alfredo pasta sauce
• lasagna noodle
• spinach
• chicken breast
• ricotta cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
4. 4 Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
5. 5 Mix together ricotta and spinach in a second medium bowl until well combined.
6. 6 Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
7. 7 Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

By Sybil Gregory

Ingredients

• ✓ alfredo pasta sauce
• lasagna noodle
• olive oil
• garlic
• portobello mushroom
• shrimp
• bay scallop
• imitation crabmeat
• ricotta cheese
• egg
• black pepper
• cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
3. 3 In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
4. 4 Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

By Sara Van Noy