Little Ears

Ingredients

Makes: 6 servings

Cook: 25 minutes

•  1  box (16-ounce) orecchiette pasta, De Cecco®

•  2  cups chopped leftover meat (chicken, turkey, pork, or seafood)

•  1  jar (16-ounce) Alfredo sauce with four cheeses, Classico®

•  1  bag (16-ounce) frozen broccoli and cauliflower, thawed, Birds Eye®

•  1  cup milk

•  3  cups shredded mozzarella cheese, Sargento®

•   Salt and ground black pepper

•  1⁄4  cup grated Parmesan cheese, DiGiorno®

•  1⁄4  cup seasoned bread crumbs, Progresso®

•  2  tablespoons extra virgin olive oil

Directions

Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with cooking spray; set aside.

In a large pot of boiling salted water, cook pasta according to package directions; drain and return pasta to pot. Stir in chopped meat, Alfredo sauce, thawed vegetables, and milk. Stir in mozzarella until well mixed; season to taste with salt and pepper.

Transfer pasta mixture to prepared baking dish. In a small bowl, stir together Parmesan, bread crumbs, and olive oil; sprinkle over pasta. Bake for 25 to 30 minutes or until golden and bubbling. Serve hot.