- 1 (16 ounce) box Penne pasta noodles
- 2 (10 ounce) containers Alfredo sauce
- 1 cup sour cream
- 1 (15 ounce) container cottage cheese
- 2 cloves of garlic, minced
- 2 cups cooked, diced chicken
- 1/2 lb cooked bacon
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried Parsley
- 1 teaspoon Italian seasoning
- 2 cups shredded Mozzarella cheese
- Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
- Bake at 350 degrees F. for 30 minutes, or until hot and bubbly.
Recipe adapted from HERE at life-in-the-lofthouse.com
- 9 lasagna noodles
- 2 ½ cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- oregano
- garlic salt
- 3 cups shredded Mozzarella, or cheese of your choice
Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.
Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.
Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.
Recipe discovered HERE at mmmcafe.blogspot.com
