2 (10 oz.) containers refrigerated Alfredo sauce
2 Tbsp. veg. oil
1 c. (8 oz.) sliced fresh mushrooms
2 c. (6 oz) dry bow tie pasta
2 c. frozen broccoli florets, thawed
2 Tbsp. grated Parmesan cheese
Cook pasta according to pkg. directions; drain. Heat oil in medium skillet; add mushrooms. Cook until liquid from mushrooms has evaporated. Combine pasta, sauce, broccoli and mushrooms. Place in lightly greased 2-qt. baking dish; cover. Bake in preheated 350° oven for 20 minutes. Uncover; sprinkle with cheese and bake for additional 10 minutes. A little bit of milk may be added to make it creamier. 4 servings.