jmcquown wrote:
So, 2 cups tri colour rotini (corkscrew) pasta, cooked al dente, drained well. Add back to the cooking pot. Stir in <gasp> a jar of Bertolli
Alfredo Sauce.* Stir well to mix.

Meanwhile, saute half a small yellow onion, diced, and 2 cloves minced garlic, lightly in a little olive oil. Stir into the pasta with sauce.

Mix together 1/2 c. Panko breadcrumbs (never was terribly impressed) and
1/4 c. freshly grated Parmesan cheese. Add salt & pepper, a little
dried basil and thyme for seasoning.

Pour the sauce coated pasta into a large ceramic baking dish. Sprinkle
with the breadcrumb/cheese mixture. Bake at 350 for about 20 minutes to crisp the top.

*Yes, I know there is no such thing as "alfredo sauce". That's why
pasta sauce companies sell so much of it and it's featured on restaurant menus all over the place. LOL
--
--The person who rows the boat seldom has time to rock it.

What was wrong with the Panko breadcrumbs that you weren't so impressed??


This is a response to the post seen at: http://www.jlaforums.com/viewtopic.php?p=199074754#199074754

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