Baked Alfredo Florentine Macaroni Try our Alfredo Florentine Macaroni using Bertolli® Creamy Alfredo Sauce made with Cauliflower and Milk, whole grain bread and baby spinach leaves. It's a delicious take on your favorite Italian comfort food. 6 Servings 10 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 10 ounces uncooked elbow macaroni 2 tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste, , divided 1 medium onion,, chopped 1 cup fat-free reduced-sodium chicken broth 1 jar (15.3 ounces) Bertolli® Creamy Alfredo with Cauliflower and Milk 3 cups packed baby spinach leaves 2 slices whole grain bread,, cut into 1/2-inch cubes Directions Step 1: Preheat oven to 375°F. Cook pasta in salted water 2 min. less than directed on package. Drain; keep warm. Step 2: Meanwhile, heat 1 teaspoon oil in large pot on medium heat. Add onions; cook 4-5 min. or until tender. Add broth and sauce; cook 1 min. or until heated through. Stir in pasta and spinach; mix gently to coat pasta. Step 3: Toss bread cubes with remaining oil. Arrange in single layer on baking sheet. Bake 10-15 min. or until toasted. Sprinkle pasta with toasted bread cubes before serving. Step 4: Variations: Substitute baby arugula or baby kale for spinach. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
