Prep 5 mins
Cook 20 mins
Tastes really great considering how easy it is to make.
- 1 lb pasta
- 16 ounces of classico alfredo sauce
- 26 ounces of classico tomato sauce (I use tomato and basil)
- 10 ounces frozen spinach, chopped (thawed)
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon salt
- Cook pasta (I use Rotini as the spring shape holds the sauce really well).
- In a saucepan combine remaining ingredients and heat until hot.
- Pour sauce over pasta.
- You can use 2 lbs. of pasta if you like less sauce. You can also change the type of prepared tomato sauce to better suit your taste.
This is really good and very easy. Perfect for weeknight meal. I ate way too much! I had to leave out red pepper due to the little ones in the home, but I did put some on the side for extra zap. I used four cheese classico and next time I will use the tomato-basil. Thanks for the recipe!
Not bad, not bad at all! I hadn't tried the Classico sauces you recommended, but figuring a good Italian boy wouldn't lead me astray on pasta sauce, I purchased them to have on hand for the next night I needed an easy, almost effortless dinner. :) I followed your recipe, using the suggested sauces and whole-grain rotini, but only added a tad of salt to the sauce (I did boil the pasta with plenty). It really was even better than I expected, and I thought the crushed red pepper made the dish. This makes a lot, so I froze the leftover sauce (even though I had some concerns about how it would freeze, since it included Alfredo sauce). It thawed and reheated fine, providing me an even more effortless meal later. :) Thanks for sharing this easy, tasty recipe!
I made this tonight for dinner and we loved it! I used only about 1 tsp of the pepper and it was still a bit spicy for me~ but it was still delicious!! Thanks!