Directions:
- In a large skillet, saute fennel in oil for 10-13 minutes or until tender and lightly browned. Remove from the heat; stir in the artichokes, pesto and Alfredo sauce. Set aside. Combine the cheeses; set aside.
- Spread 1 cup spaghetti sauce into a greased 13-in. x 9-in. baking dish. Top with three noodles and the fennel mixture. Layer with three noodles, cheese mixture and remaining noodles. Combine red peppers and remaining spaghetti sauce; spread over the top. Sprinkle with salad dressing mix.
- Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 9-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.49 Kcal (2414 kJ) | ||
| Calories from fat | 433.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.16g | 74% | |
|---|---|---|---|
| Cholesterol | 62.44mg | 21% | |
| Sodium | 1180.95mg | 49% | |
| Potassium | 279.98mg | 6% | |
| Total Carbs | 15.27g | 5% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 22.42g | 45% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 1mg | 33% | |
| Iron | 67.7mg | 376% | |
| Calcium | 655.3mg | 66% | |
| Amount Per 100 g | |||
| Calories | 423.48 Kcal (1773 kJ) | ||
| Calories from fat | 318.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.38g | 74% | |
|---|---|---|---|
| Cholesterol | 45.87mg | 21% | |
| Sodium | 867.5mg | 49% | |
| Potassium | 205.66mg | 6% | |
| Total Carbs | 11.22g | 5% | |
| Sugars | 2.46g | 13% | |
| Dietary Fiber | 1.68g | 9% | |
| Protein | 16.47g | 45% | |
| Vitamin C | 4.8mg | 11% | |
| Vitamin A | 0.7mg | 33% | |
| Iron | 49.7mg | 376% | |
| Calcium | 481.4mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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