Creamy Alfredo Veggie Bake

In the realm of vegetarian comfort food, few dishes can rival the creamy richness and satisfying flavors of a well-prepared bake. Our Creamy Alfredo Veggie Bake is a perfect embodiment of this culinary delight, combining the beloved Alfredo sauce with a vibrant medley of fresh vegetables. This dish offers a harmonious balance of creamy texture and nutritional goodness, making it an ideal choice for family dinners, gatherings, or even a cozy night in.

Indulge in the comforting flavors of our Creamy Alfredo Veggie Bake, a delightful vegetarian dish that combines rich Alfredo sauce with a vibrant mix of fresh vegetables. This recipe is perfect for family dinners or cozy nights in, delivering both delicious taste and nutritional benefits. Follow our easy steps to create a creamy, cheesy bake that will impress everyone at the table. Enjoy a wholesome meal that balances comfort and nutrition!

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Ingredients

12 oz penne pasta

2 cups broccoli florets

1 cup sliced bell peppers (red, yellow, and green)

1 cup zucchini, sliced

1 cup cherry tomatoes, halved

4 cloves garlic, minced

2 cups heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant. Add the broccoli, bell peppers, zucchini, and cherry tomatoes. Cook for about 5-7 minutes, stirring occasionally until vegetables are tender but still vibrant.

Make the Alfredo Sauce: Lower the heat and pour in the heavy cream, stirring to combine. Gradually add the Parmesan cheese while stirring until melted and smooth. Season with Italian seasoning, salt, and black pepper.

Combine Pasta and Veggies: In a large mixing bowl, combine the cooked penne pasta and sautéed vegetables. Pour the creamy Alfredo sauce over the mixture and gently toss until everything is evenly coated.

Assemble the Bake: Transfer the pasta and veggie mixture into a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.

Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired. Serve hot and enjoy your delicious Creamy Alfredo Veggie Bake!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6