1 jar (15 oz.) Classico® Light Asiago Romano Alfredo Pasta Sauce
1 lb. cooked shrimp, 31-40 count, peeled, deveined and tail-off
1 lb. cooked, diced sweet potatoes, about 2 large or 4 cups
2 tbsp chopped fresh parsley
1/4 tsp. nutmeg
Preheat oven at 350°F.
In a large bowl, combine shrimp, potatoes, Classico® Light Asiago Romano Alfredo Pasta Sauce, parsley and nutmeg. Transfer into a 7x11 baking dish and bake about 25 minutes, or until sides are bubbly and top begins to brown.
If desired, substitute Classico® Spicy Tomato & Pesto Pasta Sauce with Classico® Spicy Tomato & Basil Pasta Sauce. TIP: If desired, prepare meatballs ahead of time, up through Step #1. Cover and refrigerate until ready to cook.