alfredo bake

A delicious pasta and shrimp alfredo baked to golden perfection that your family will love!

Garlicky Shrimp Alfredo Bake

pasta

butter

garlic

shrimp ((medium to large, peeled and deveined))

parsley

tsp dill

lemon juice

Tbsp all-purpose flour

chicken broth

milk

tomatoes ((chopped))

tsp each, salt & pepper ((more to taste, if desired))

Parmesan cheese

Romano cheese ((shredded))

Mozzarella cheese

Preheat your oven to 350 degrees F (175 degrees C) and coat your oven safe large frying pan or skillet with vegetable oil (about a tsp), then bring to a medium heat.

Melt the first portion of butter (1 Tbsp) and then add garlic and cook for about 30 seconds before adding the shrimp.&nbsp; Add the first portion of chopped parsley (2 Tbsp) and dill and continue to cook the shrimp until pink (3-4 minutes, about 2 minutes per side).

Remove the shrimp (slightly under cooked, as they will continue to cook when the dish is baked) to a plate and set aside.

Add the second portion (2 Tbsp) of butter to your frying pan or skillet and melt, stirring into the cooked juices from the shrimp. Add flour and whisk in the pan juices for 30 seconds to a minute, until all of the flour has been incorporated with the butter and begins to turn a golden color.

Add the chicken broth, then the milk and stir or whisk to combine. Add tomatoes and salt and pepper. Bring to a simmer, then add the first (1/2 cup) portion of Parmesan cheese and the Romano cheese. Stir until the cheese has begun to melt and the sauce is creamy, then add the first (1 Tbsp) portion of Mozzarella cheese.

Add about half of the cooked penne pasta, then more if there is plenty of sauce and room in your frying pan or skillet. Add a bit more of the chopped parsley (if desired) then add the cooked shrimp back into the frying pan or skillet. Stir to combine.

Top the creamy pasta dish with the remaining Mozzarella and Parmesan cheese, as well as the remaining chopped parsley. Then transfer to the oven and bake at 350 degrees F (175 degrees C) for about 8-10 minutes, or until the sauce is bubbling around the edges of the pan.

If the top of the dish isn't a nice golden color yet, you can broil it for 2-3 minutes (watching closely!) to finish it off with that lovely golden topping. Serve immediately.

https://www.youtube.com/watch?v=9L6JjCqrWf0

This Garlicky Shrimp Alfredo Bake is a quick and easy one skillet meal that is sure to please the whole family!
Full printable recipe @ https://www.bakeitwithlove.com/garlicky-shrimp-alfredo-bake/

Ingredients
Butter
Garlic
Shrimp
Parsley
Dill
Lemon
Salt & Pepper
Flour
Chicken Broth
Milk
Tomatoes
Parmesan
Romano
Mozzarella

Garlic Shrimp Alfredo Bake - Easy 1 Skillet Meal

This broccoli and cheese Alfredo pasta bake is creamy, cozy, vegetarian comfort food!

Broccoli and Cheese Alfredo Pasta Bake

broccoli florets

basil

¾ cups Alfredo sauce, store-bought sauce

mozzarella cheese

salt black pepper,

Optional garnish: additional chopped fresh basil or other herbs

Preheat oven to 350°F. Grease a 2-quart baking dish.

Cook the pasta in a large pot of well-salted boiling water for 1 minute less than the package directions for al dente. During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.

Stir the basil and Alfredo sauce into the pot with the drained pasta and broccoli. Taste and season with salt and pepper, if desired.

Transfer the mixture to the prepared baking dish.

Cover and bake for 15-20 minutes, just until warmed through.

Remove the cover, sprinkle with the mozzarella and Parmesan cheeses, and return to the oven (uncovered) until the cheese melts, about 5-10 more minutes. If you prefer the cheese brown and crisp on top, place the dish under the broiler for a couple of minutes instead.

Garnish with chopped fresh herbs and serve.

A super easy&nbsp;dump and bake chicken and ravioli made with a creamy alfredo sauce, so delicious!

Dump-and-Bake Chicken and Ravioli in Alfredo Sauce

miniature cheese ravioli

chicken

Alfredo sauce

peas

Preheat oven to 400F (200C). Spray a 9x13-inch dish with cooking spray.

Stir together ravioli (still frozen is fine), chicken, and Alfredo sauce in the dish. Cover with foil and bake for 30 minutes.

Uncover, stir in the peas, and top with cheese.

Continue baking, uncovered, for 10 minutes or until cheese is browned and ravioli is tender.

I love this place.well cooking is my passion for food.

I for one needed this. i had no idea how to put these ingredients together and how to cook them.

This recipe is a keeper! I love the "Dump and Bake" method. When I'm not able to spend much time in the kitchen these dishes are very versatile &amp; ideal. I made this recipe as it is written the first time, which was delicious! The second time I added sliced mushrooms &amp; a squeeze or two of lemon juice. The lemon juice brightens up the dish &amp; pairs well with the chicken. Years ago I had lemon Alfredo Penne &amp; loved it so much that I use it in most of the Alfredo recipes depending on the ingredients used. The third time I ran out of chicken &amp; made it with beef ravioli. Also, the spinach &amp; cheese-filled ravioli was great.

I'm just wondering should i blanch the ravioli 1 min in boiling water do the ravioli taste gummy if just put in frozen

I have made this recipe and it's great. I substituted broccoli for the peas and it was fantastic and quick.

Chicken alfredo stuffed inside pasta! A cheesy alfredo covered pasta bake stuffed with garlicky ricotta cheese, grilled chicken, and topped with fresh mozzarella.

Chicken Alfredo Manicotti

manicotti

unsalted butter

garlic cloves,

all-purpose flour

heavy cream

salt and freshly cracked black pepper,

mozzarella cheese, grated

ricotta cheese

garlic cloves, finely minced

eggs, beaten

salt

pepper

Cook the manicotti noodles in a pot of salted boiling water according to package instructions to al dente. Remove to a pan and let cool slightly

While noodles are cooking, make the alfredo sauce. In a pan, melt the butter and cook the garlic over medium-high heat until lightly golden and fragrant.

Toast the flour with a wooden spoon while stirring it into the butter. Whisk in the milk and cream, then bring the mixture to a boil.

Reduce heat to low then fold in the parmesan cheese until cheesy and incorporated. Season with salt and pepper to taste. Set aside.

In a mixing bowl, mix together the filling ingredients together. Set aside.

Preheat the oven to 375° F and prepare a 9x13 baking dish.

Fill the manicotti with a butter knife or spoon on each side. Repeat for remaining manicotti.

In the 9x13 tray, ladle half the sauce in the bottom of the pan, then arrange manicotti in the sauce, finish with more manicotti and sprinkle with mozzarella cheese.

Bake for 30 - 35 minutes or until the cheesy is lightly golden and sauce is bubbly. Garnish with fresh parsley and enjoy!

Top 4 alfredo bake recipes from across the web

The most viewed alfredo bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Garlicky Shrimp Alfredo Bake

Broccoli and Cheese Alfredo Pasta B...

Dump-and-Bake Chicken and Ravioli i...

Chicken Alfredo Manicotti

Top 4 alfredo bake recipes from across the web

The most viewed alfredo bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlicky Shrimp Alfredo Bake

Broccoli and Cheese Alfredo Pasta B...

Dump-and-Bake Chicken and Ravioli i...

Chicken Alfredo Manicotti

The most viewed alfredo bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine