Ingredients
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12 oz uncooked gemelli pasta
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1 tbsp Bertolli ® Extra Virgin Olive Oil
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1/2 cup Italian seasoned panko bread crumbs
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1/2 cup grated Parmigiano-Reggiano cheese (2 oz)
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1 jar (15 oz) Bertolli ® Alfredo with Aged Parmesan Cheese Sauce
Steps
1
Cook pasta in salted water 1 min. less than directed on package.
2
Meanwhile, heat oil in small nonstick skillet on medium-low heat. Add bread crumbs; cook 3-5 min. or until golden brown, stirring frequently. Remove skillet from heat; stir in cheese and let cool in skillet.
3
Drain pasta and return to pot; stir in alfredo.
4
Stir half the crumb mixture into the warm pasta. Sprinkle remaining crumb mixture over each serving.
Tips
This recipe is a great opportunity to use up holiday leftovers. Stir in 1-cup cooked, chopped ham for an extra flavor boost.
