Go Back
When it comes to comfort food, few dishes can rival the creamy, indulgent allure of Alfredo pasta. Now, imagine elevating that classic recipe into a colorful and nutritious bake that is not only delicious but also packed with vibrant vegetables. Enter the Creamy Alfredo Veggie Bake, a dish that combines the rich flavors of Alfredo sauce with an array of fresh vegetables, creating a satisfying meal that is perfect for families, busy weeknights, or even a cozy gathering with friends.

Creamy Alfredo Veggie Bake

Discover the Creamy Alfredo Veggie Bake, a tasty twist on classic comfort food! This colorful dish combines the rich flavors of Alfredo sauce with an array of fresh veggies, making it perfect for family dinners or cozy gatherings. Packed with nutrients from broccoli, bell peppers, and spinach, this recipe offers a delicious way to incorporate more vegetables into your meals. Easy to make and customizable, it’s a satisfying option for busy weeknights. Enjoy a hearty, nutritious meal without sacrificing flavor!
Print Recipe Pin Recipe

Ingredients
  

12 oz penne pasta

2 cups fresh broccoli florets

1 cup sliced bell peppers (choose red, yellow, or green for a colorful array)

1 cup cherry tomatoes, halved

1 medium zucchini, thinly sliced

3 cups fresh baby spinach

1 cup sliced mushrooms (button or cremini work well)

2 cups Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's hot and ready for baking.

    Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside to cool slightly.

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant but not browned. Incorporate the broccoli florets, sliced bell peppers, zucchini, and mushrooms into the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Gently fold in the cherry tomatoes and spinach, continuing to cook until the spinach wilts down. Season the mixture with Italian seasoning, salt, and pepper to taste.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and the Alfredo sauce. Stir well until everything is evenly coated with the creamy sauce.

          Assemble the Bake: Lightly grease a 9x13 inch baking dish with cooking spray or olive oil. Pour the pasta and veggie mixture into the dish, spreading it out evenly. Top with the shredded mozzarella and grated Parmesan cheese, ensuring an even layer of cheese coverage.

            Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown, indicating it's heated through.

              Garnish and Serve: After baking, carefully remove the dish from the oven and let it cool for a few minutes to set. For an added touch of freshness, garnish with fresh basil leaves before serving. Enjoy this cheesy delight warm!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                  Presentation Tips: Serve the veggie bake straight from the dish with a sprinkle of extra Parmesan and a few whole basil leaves for a pop of color. Pair with a side salad for a complete meal!