Not a chef, just a girl who likes to make her pasta.
I didn’t plan this meal, follow a recipe or expect it to turn out as good as it did. Sometimes the best dishes really do come from ingredients you already have at home.
“I’m not much of a cooker, but I like to make my pasta…”
– Jessie Murph
What I had at the house:
- ½ bag Sprouts Fusilli (durum wheat pasta)
- Sonoma Gourmet Creamy Spinach Alfredo
- Trader Joe’s Sun-Dried Tomatoes
- Trader Joe’s Oregano Blend
- Panko Bread Crumbs
- Tony Chachere’s (b/c, Cajun.)
- Garlic Powder + Salt & Pepper
- Country Crock Plant Butter
How I Threw it Together:
- Boiled pasta to al dente, then strained & saved a little pasta water
- Preheated the oven to 350°F (that was the limit on my cookware)
- Lightly greased baking dish with butter
- I was so excited to finally use the Pioneer Woman Baking Set I fought for during White Elephant last Christmas. So cute and super functional! Especially with lids for storing leftovers or taking dishes to-go. I couldn’t find my exact pattern online, but I’m loving this Sweet Rose Set on Amazon.✨
- Added cooked pasta, a tbsp of butter, Alfredo sauce, and a splash of reserved pasta water directly into the dish. Tossed gently to coat.
- Added in sun-dried tomatoes and seasonings.
- Mixed everything together, then topped with a layer of panko bread crumbs.
- Baked uncovered for 30–45 minutes, until the top was golden brown and the edges were bubbly.
Wanna make it your own? Try adding protein or a sprinkle of parmesan to take it to the next level.
& if you do, I’d love to see how it turns out. Tag me @ashleylane.life on Instagram! 🤍
– Ash ♡
ASHLEY LANE LIFESTYLE 