Recipe by cagrown27
I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal.
Top Review by Roxygirl in Colorado
This was REALLY good and I think would appeal to about everybody! My husband was shocked that I assembled it in 15 min. I used leftover Recipe #64196 instead of the jarred sauce. This was fun to put together! I loved how crusty and thin the baguette was when toasted. I omitted the Swiss cheese (kids don't care for it). I could see some fontina or mozz. but it was perfectly great without any cheese. I let the casserole stand for about 10 min. and I didn't have any trouble cutting it (most of the bread pieces stayed on!) Thanks chef, for posting such a neat recipe. Roxygirl
- 4 ounces uncooked angel hair pasta
- 18 -25 slices French baguettes, about 1/4 inch thick
- 2 tablespoons margarine or 2 tablespoons butter, melted
- 3⁄4 cup shredded swiss cheese
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
- 1 (10 ounce) containerrefrigerated alfredo sauce
- 3 medium roma tomatoes, chopped
- 2 medium green onions, sliced
- 1 tablespoon grated romano cheese or 1 tablespoon parmesan cheese
Directions See How It's Made
- Heat Oven to 400. Cook and drain pasta as directed on package.
- While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
- Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
- Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.