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6 ounces (3 cups) uncooked bow tie pasta (farfalle)
2 cups frozen broccoli florets
1/2 cup sliced purchased roasted red bell peppers (from 7.25-ounce jar)
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 (10-ounce) container refrigerated Alfredo sauces
2 tablespoons shredded fresh Parmesan cheese


1. Heat oven to 350°F. Grease 2-quart casserole. Cook pasta to desired doneness as directed on package, adding broccoli during last 2 to 3 minutes of cooking time. Drain.

2. In greased casserole, combine all ingredients except cheese; mix well. Cover.

3. Bake at 350°F. for 20 minutes. Uncover casserole; sprinkle with cheese. Bake, uncovered, an additional 5 to 10 minutes or until cheese is light golden brown.