Description
This Creamy Turkey Tenderloin and Broccoli Baked Alfredo is a comforting, cheesy delight. The rigatoni perfectly holds the rich Alfredo sauce, while the tender turkey and broccoli provide a wholesome balance of flavor and texture. With a golden, cheesy topping, this dish is sure to be a family favorite. Serve with a side salad or garlic bread for an irresistible meal.
Ingredients
– 1 lb rigatoni pasta
– 2 cups cooked turkey tenderloin, shredded
– 2 cups creamy Alfredo sauce
– 1 1/2 cups fresh broccoli florets
– 1 cup mozzarella cheese, freshly shredded
– 1/2 cup grated Parmesan cheese
– Salt and freshly ground black pepper, to taste
– 1 tbsp garlic powder
Instructions
1. Preheat oven to 350°F (175°C).
2. Cook the rigatoni in salted water until slightly less cooked than al dente, about 3-4 minutes less than package instructions. Add broccoli florets during the last 3 minutes of cooking. Drain well.
3. Transfer pasta and broccoli to a 9×13-inch baking dish. Add shredded turkey tenderloin, Alfredo sauce, garlic powder, salt, and pepper. Stir to combine.
4. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
5. Bake uncovered for about 25 minutes, or until cheese is melted and golden. Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480