Alfredo Seafood Casserole

ALFREDO SEAFOOD CASSEROLE

4 cups uncooked mini lasagna (mafalda) noodles (8 oz)
2 cups fresh broccoli florets
1 jar (1 lb) Alfredo pasta sauce
1/2 cup milk
1/4 teaspoon pepper
1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 container (8 oz) refrigerated pasteurized crab-meat, drained, cut up
1/4 cup chopped fresh parsley
1/4 cup shredded Parmesan cheese
1 tablespoon butter or margarine, melted
1/4 cup Italian style bread crumbs

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, adding broccoli for the last 2 minutes of cooking. Drain pasta and broccoli. In large bowl, mix Alfredo sauce, milk and pepper. Stir in shrimp, crabmeat, parsley and 2 tablespoons of the cheese. Add pasta and broccoli; toss gently to mix well. Spoon into baking dish. Cover baking dish with foil. Bake 35 to 40 minutes or until hot in center. Meanwhile, in small bowl, mix remaining 2 tablespoons cheese, the butter and bread crumbs. Sprinkle crumb mixture over casserole. Bake 10 to 15 minutes longer or until top is light golden brown. Makes 6 servings.