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To achieve the perfect texture for your Creamy Alfredo Veggie Bake, the timing and order of vegetable addition are crucial. Start by preparing your vegetables based on their cooking times. Harder vegetables like carrots and broccoli should be added first, as they take longer to soften. Sauté these for about 3-5 minutes before adding softer vegetables such as bell peppers and zucchini, which only need about 2-3 minutes. This method ensures that all veggies reach a tender state without losing their vibrant colors and nutrients, resulting in a delightful medley of textures in your bake.

Creamy Alfredo Veggie Bake

Elevate your mealtime with the Creamy Alfredo Veggie Bake, a delicious blend of penne pasta and colorful vegetables bathed in rich Alfredo sauce. Perfect for families or gatherings, this dish combines comfort and nutrition with layers of flavor. With easy preparation steps, it’s suitable for both novice and experienced cooks. Enjoy the vibrant medley of seasonal vegetables while indulging in creamy goodness, making each bite a delightful experience for everyone.

Ingredients
  

12 oz penne pasta

2 tablespoons olive oil

1 medium onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

1 zucchini, sliced

1 cup broccoli florets

1 cup mushrooms, sliced

1 cup fresh spinach

1 cup Alfredo sauce (store-bought or homemade)

1 cup whole milk

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, basil)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it with cooking spray or a little olive oil to prevent sticking.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta to the boiling water and cook according to the package directions until it reaches al dente texture. Once cooked, drain the pasta and set it aside.

      Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Next, add the diced red bell pepper, sliced zucchini, and mushrooms to the skillet. Sauté for another 5-6 minutes until the vegetables are tender. Finally, fold in the broccoli florets and fresh spinach, cooking just until the spinach wilts. Season the veggies with salt, pepper, and the dried Italian herbs.

        Prepare the Sauce Mixture: In a mixing bowl, whisk together the Alfredo sauce and whole milk until well combined and smooth.

          Combine Ingredients: In a large mixing bowl, blend together the cooked penne, sautéed vegetables, the Alfredo sauce mixture, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix thoroughly to ensure everything is evenly coated.

            Transfer to Baking Dish: Pour the combined mixture into the prepared baking dish, spreading it out evenly. Top with the remaining mozzarella and Parmesan cheese for a delicious, cheesy finish.

              Bake the Dish: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and turns a lovely golden brown on top.

                Garnish and Serve: Once baked to perfection, take the dish out of the oven and allow it to cool for a few minutes. Just before serving, sprinkle freshly chopped parsley on top for a burst of color and freshness. Enjoy your delightful creamy, veggie-packed Alfredo bake!

                  Prep Time: 20 mins | Total Time: 55 mins | Servings: 6