Ingredients
- 1-1/2 lb. 1-1/2 lb. dry penne pasta (about 3 lb. cooked pasta)
- 2 oz. 2 oz. (about 1/4 cup) minced fresh garlic
- 3-1/2 lb. 3-1/2 lb. (about 6 cups) purchased foodservice Alfredo sauce
- 2 oz. 2 oz. (about 1 cup) shredded parmesan cheese
- 10 oz. 10 oz. (about 3 cups) four-cheese blend
- 2-1/2 lb. 2-1/2 lb. Alaska Surimi Seafood
- Crunchy Garlic Herb Bread Crumbs
- 1 Tbsp. 1 Tbsp. minced garlic
- 1/2 tsp. 1/2 tsp. dried whole thyme
- 12 oz. 12 oz. (about 7 cups) leftover French bread, cut into large cubes
- 3 oz. 3 oz. salted butter
- 1 Tbsp. 1 Tbsp. minced parsley
Servings:
Units:
Instructions
- Cook pasta in boiling water per instructions. Drain pasta; refrigerate just until chilled.
- In a large bowl, combine garlic, Alfredo sauce and cheeses. Add Alaska Surimi Seafood and pasta; stir gently to coat well. Refrigerate.
- To make the crumbs: Preheat a convection oven to 350F. Combine all ingredients in a food processor and pulse until mixture is coarse and
- pea sized. Scatter the bread crumbs on a half sheet pan and bake for 7 to 8 minutes (stirring after 4 minutes) or until crunchy and lightly
- toasted. Cool thoroughly. Store at room temperature in a tightly sealed container.
- To present the pasta: Place in a display bowl or deep platter and scatter with some of the crumbs.
- For consumer reheating: Microwave pasta until hot.
- Chefs note: For an easy substitution, crush herb croutons and use in place of the Crunchy Garlic Herb Bread Crumbs
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