Broken Noodles

Kimberly Sparkman

"This is a copycat recipe for a dish I loved at TGIFriday's®. They no longer have it on their menu."
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Ingredients

30 m servings 418 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir mushrooms in the hot oil until slightly softened, 5 to 10 minutes. Add marinara sauce, tomato, olives, green bell pepper, red bell pepper, artichoke heart, garlic, basil, salt, and pepper to mushrooms; bring to a boil. Simmer until tomato sauce is heated through, 5 to 10 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a serving bowl.
  3. Sprinkle mozzarella cheese over cavatappi. Pour tomato sauce over mozzarella layer; sprinkle with Parmesan cheese.

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