Sassy Saus'g & Spinach Alfredo Bake

DIRECTIONS

1. Thaw Alfredo sauce in the refrigerator.
2. Prepare Deeply Rooted Mexican Crumbles according to the package using a stove or oven. In either application, drain excess liquid after cooking.
3. Spray (3) 2-inch steam table pans with pan release.
4. Prepare sauce: In large mixing bowl, whisk together Alfredo sauce and water.
5. Add Crumbles, spinach, cottage cheese, garlic, and black pepper. Stir to combine.
6. Add uncooked rotini noodles to alfredo Crumble mixture and stir to combine.
7. Pour mixture into prepared pans, dividing into thirds.
8. Top each pan with 13 oz. of shredded mozzarella cheese.
9. Cover pans with aluminum foil – be sure to spray the underside of the foil with pan release to prevent sticking to cheese.
10. Bake covered at 350 ̊F for 50 to 60 minutes.
11. Just prior to serving, sprinkle 2 tsp. of dried parsley over each pan.
12. Cover and hold for service.
13. Serve using #6 Disher.

TIPS

• Serve with PillsburyTM Frozen Biscuit Dough, 2.51 oz., twisted into a breadstick and lightly dusted with garlic powder (2 Grain)