Spinach Pasta Soufflé
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Homemade lasagna always took lots of work. And if the prep time wasn't long, it still had to bake for at least an hour or so. Okay, this is a spinach soufflé version that's a bit different from traditional lasagna, but it's a yummy and fast alternative.
What You'll Need
- 1 pound bow tie pasta
- 1 (17-ounce) jar Alfredo sauce
- 2 (12-ounce) packages frozen spinach soufflé, thawed
What to Do
- Cook the pasta according to the package directions; drain and return to the pot. Add the Alfredo sauce and spinach soufflé; mix well. Cook over medium-high heat for 6 to 8 minutes, or until heated through, stirring frequently. Serve immediately.
Start with a quick Italian soup that you make by combining chicken broth with fresh or thawed frozen spinach, Parmesan cheese, and a beaten egg that you stir into the hot soup until egg strands form.
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