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Nutrition Facts
Serving Size 1 (382g) Recipe makes 4 servings The following items or measurements are not included below: alfredo sauce
Calories 508
Calories from Fat 25		(4%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2781mg		115%
Potassium 1101mg		31%
Total Carbohydrate 102.6g		34%
	Dietary Fiber 9.0g	36%
	Sugars 10.8g
Protein 20.5g		40%
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Recipe #143332 | 25 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Mike I.
Oct 31, 2005

Tastes really great considering how easy it is to make.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb pasta
16 ounces of classico alfredo sauce
26 ounces of classico tomato sauce (I use tomato and basil)
10 ounces frozen spinach, chopped (thawed)
1 tablespoon crushed red pepper flakes
1 tablespoon salt

Directions

1
Cook pasta (I use Rotini as the spring shape holds the sauce really well).
2
In a saucepan combine remaining ingredients and heat until hot.
3
Pour sauce over pasta.
4
You can use 2 lbs. of pasta if you like less sauce. You can also change the type of prepared tomato sauce to better suit your taste.

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Featured Reviews for This Recipe

From: E.A.

On Feb 15, 2008

This is really good and very easy. Perfect for weeknight meal. I ate way too much! I had to leave out red pepper due to the little ones in the home, but I did put some on the side for extra zap. I used four cheese classico and next time I will use the tomato-basil. Thanks for the recipe!

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From: GaylaJ

On Apr 6, 2007

Not bad, not bad at all! I hadn't tried the Classico sauces you recommended, but figuring a good Italian boy wouldn't lead me astray on pasta sauce, I purchased them to have on hand for the next night I needed an easy, almost effortless dinner. I followed your recipe, using the suggested sauces and whole-grain rotini, but only added a tad of salt to the sauce (I did boil the pasta with plenty). It really was even better than I expected, and I thought the crushed red pepper made the dish. This makes a lot, so I froze the leftover sauce (even though I had some concerns about how it would freeze, since it included Alfredo sauce). It thawed and reheated fine, providing me an even more effortless meal later. Thanks for sharing this easy, tasty recipe!

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From: chelseajoy

On Nov 6, 2006

I made this tonight for dinner and we loved it! I used only about 1 tsp of the pepper and it was still a bit spicy for me~ but it was still delicious!! Thanks!

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From: Mirj

On Dec 19, 2005

Yeah, right, like I'm going to find Classico pasta sauces in Israel. Still, I didn't want to lose out on trying a recipe that really had my name on it. So I made up my own alfredo sauce and used a local brand of tomato sauce. This may be the Third World, but there are some luxuries here, tomato sauce being one of them (toilet paper being another...). Instead of red pepper flakes I used a healthy tablespoon of Moroccan harissa. This recipe covered all my comfort food zones, carby, spicy and cheesy. Good call, Mike, I'll be making this again.

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