Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, just add about 5-10 minutes to the baking time since you're starting with a cold dish. For the crispiest topping, consider adding the breadcrumbs just before baking.

What can I substitute for cream cheese if I don't have any?

If cream cheese isn't available, mascarpone makes a luxurious substitute. For a lighter option, try ricotta cheese blended until smooth. In a pinch, you can also use 3 tablespoons of Greek yogurt mixed with 1 tablespoon of butter to approximate that cream cheese tang and creaminess.

My sauce seems too thick/thin. How can I fix it?

Sauce consistency is easy to adjust! If your sauce is too thick, gradually whisk in additional milk, a tablespoon at a time. If it's too thin, simmer it a bit longer to reduce, or create a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it in while the sauce simmers.

Can I make this gluten-free?

Yes! Simply swap in your favorite gluten-free pasta (corn and rice blends hold up well), use gluten-free flour in the sauce, and choose gluten-free breadcrumbs or crushed rice cereal for the topping. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

Baked Pasta Primavera with Cream Cheese Alfredo Recipe

Name: Baked Pasta Primavera with Cream Cheese Alfredo Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tablespoons light olive oil; ½ cup diced yellow onion; ¼ red onion, sliced; 3 cloves garlic, minced; 1 cup chopped yellow squash; 1 cup chopped zucchini; Kosher salt and freshly ground black pepper, to taste; 1 cup cherry tomatoes, whole; ¾ pound cooked penne pasta; 1 tablespoon salted butter (⅛ stick); 1 tablespoon all-purpose flour; 1 cup skim milk; ¾ cup grated Parmesan cheese; 4 tablespoons low-fat cream cheese; 1 cup shredded mozzarella cheese; 1 cup Panko bread crumbs; Fresh thyme sprigs, for garnish

This Baked Pasta Primavera with Cream Cheese Alfredo is a game-changer for weeknight dinners! Tender pasta mingles with colorful, garden-fresh vegetables, all blanketed in a luscious homemade cream cheese Alfredo sauce that’s surprisingly light. Finished with a golden, crispy Panko topping, this crowd-pleasing casserole brings restaurant-quality flavor to your table in just 35 minutes. It’s the perfect balance of comfort and freshness that will have everyone asking for seconds!

Why You’ll Love This Recipe

Veggie-Packed Goodness: This isn’t just another pasta dish – it’s loaded with colorful vegetables that add incredible flavor, texture, and nutrition. Even veggie skeptics will be coming back for more!
That Cream Cheese Alfredo: Trust me, once you try this lighter version of Alfredo made with cream cheese, you might never go back to the traditional version. It’s creamy and indulgent without being heavy.
Versatility Champion: This recipe welcomes substitutions based on what you have on hand. Different pasta shapes, seasonal vegetables, cheese varieties – make it your own every time!
Make-Ahead Magic: Prepare the components or entire dish ahead of time for busy weeknights. The flavors actually develop beautifully as it sits.

Ingredients You’ll Need

Penne Pasta: The tubular shape catches the creamy sauce perfectly. Any medium pasta shape with ridges or hollows works wonderfully here.
Yellow and Zucchini Squash: These summer squash varieties add a tender bite and subtle sweetness. They’re the backbone of any good primavera!
Cherry Tomatoes: Left whole, they burst with juicy sweetness when you bite into them, creating little pockets of bright flavor throughout the dish.
Onions and Garlic: Yellow onion provides sweetness while red onion adds color and a slightly sharper flavor. The garlic is non-negotiable for that aromatic base.
Butter and Flour: These create the roux that thickens our sauce perfectly. It’s the foundation of a good Alfredo.
Milk: Using skim milk keeps the sauce lighter while still allowing creaminess from the cheeses to shine through.
Cream Cheese: The secret ingredient that makes this Alfredo extra velvety and adds a subtle tanginess to balance the richness.
Parmesan Cheese: Brings that classic nutty, salty depth that defines a good Alfredo sauce. Always use freshly grated for the best meltability!
Mozzarella: Creates that irresistible stretchy cheese pull when you serve the pasta. Who doesn’t love that?
Panko Breadcrumbs: These Japanese breadcrumbs create the most perfectly crispy golden topping that adds wonderful textural contrast.
Fresh Thyme: A finishing touch that adds visual appeal and a gentle herbaceous note that complements the vegetables beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Additions

Transform this vegetarian dish by adding protein! Grilled chicken, sautéed shrimp, or crispy pancetta fold in beautifully. For vegetarian options, try adding white beans or cubes of pan-fried halloumi cheese.

Seasonal Swaps

Let the seasons guide your vegetable choices:

Spring: Asparagus, peas, and artichoke hearts
Summer: Bell peppers, eggplant, and fresh corn
Fall: Butternut squash, mushrooms, and kale
Winter: Roasted Brussels sprouts, spinach, and sun-dried tomatoes

Dietary Adaptations

Make it gluten-free with certified gluten-free pasta and breadcrumbs. For a lighter version, use all part-skim cheese varieties and increase the vegetable-to-pasta ratio.

How to Make Baked Pasta Primavera with Cream Cheese Alfredo

Step 1: Prep Your Baking Dish and Oven

Preheat your oven to 400°F and grease your baking dish. A 9×13 rectangular dish or large round casserole both work perfectly to give the pasta enough surface area for that coveted crispy top.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium-high heat. Add both types of onions and the minced garlic, cooking them until they become fragrant and translucent. This aromatic base will infuse flavor into every bite of your finished dish.

Step 3: Cook the Vegetables

Add the chopped yellow squash and zucchini to the pan, seasoning with salt and pepper. Let them cook until they’re soft with beautiful caramelized edges, about 6 minutes. Then add the cherry tomatoes for just 2-3 minutes – you want them warmed through but still holding their shape to create juicy bursts of flavor.

Step 4: Combine Pasta and Vegetables

Transfer all those gorgeous sautéed vegetables to a large bowl and mix in the cooked penne pasta. The heat from the vegetables will help the pasta absorb all those wonderful flavors.

Step 5: Make the Cream Cheese Alfredo

Melt butter in a saucepan over medium heat, then stir in flour and cook for 2 minutes to remove the raw flour taste. Gradually whisk in the milk until smooth, bring to a quick boil, then reduce to a simmer. Stir continuously until the sauce thickens, about 5 minutes. Add the Parmesan and cream cheese, stirring until completely melted and incorporated. Season with salt and pepper to taste.

Step 6: Combine and Assemble

Pour your luxurious cream cheese Alfredo sauce over the pasta and vegetables, stirring gently to coat everything evenly. Transfer this mixture to your prepared baking dish, top with a layer of shredded mozzarella, and finish with an even coating of Panko breadcrumbs.

Step 7: Bake to Golden Perfection

Bake for 15 minutes, or until everything is heated through and those breadcrumbs turn a beautiful golden brown. The cheese should be bubbling around the edges – that’s when you know it’s ready! Garnish with fresh thyme sprigs for a beautiful finishing touch.

Pro Tips for Making the Recipe

Al Dente Pasta: Cook your pasta 1-2 minutes less than package directions suggest. It will continue cooking in the oven, and this prevents it from becoming mushy.
Vegetable Consistency: Cut your squash and zucchini into uniform pieces so they cook evenly. Aim for bite-sized chunks that will distribute well throughout the pasta.
Sauce Thickness: The cream sauce should coat the back of a spoon before adding the cheese. If it’s too thin, simmer a bit longer; if too thick, add a splash more milk.
Breadcrumb Enhancement: For extra flavor, toss the Panko with a tablespoon of melted butter and a pinch of Italian herbs before sprinkling over the pasta.
Resting Period: Let the baked pasta rest for 5 minutes after coming out of the oven. This allows the sauce to set slightly, making it easier to serve neat portions.

How to Serve

Perfect Pairings

This pasta primavera shines as a main dish paired with a simple green salad dressed with lemon vinaigrette. For a more substantial meal, serve with garlic bread or rosemary focaccia to soak up every drop of that amazing sauce.

Finishing Touches

Just before serving, consider a light dusting of extra freshly grated Parmesan, a drizzle of good olive oil, or a sprinkle of red pepper flakes for those who enjoy a hint of heat.

Wine Suggestion

The creamy, vegetable-forward flavors pair beautifully with a crisp Pinot Grigio or unoaked Chardonnay. For red wine lovers, try a light Pinot Noir that won’t overpower the delicate vegetables.

Make Ahead and Storage

Storing Leftovers

Store any leftover pasta primavera in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making day-two pasta sometimes even more delicious!

Freezing

You can freeze this dish either before or after baking. To freeze before baking, assemble everything but hold off on the breadcrumbs. Cover tightly with foil and freeze for up to 2 months. When ready to cook, thaw overnight in the refrigerator, add the breadcrumbs, and bake as directed, adding about 10-15 extra minutes.

For cooked leftovers, portion into freezer-safe containers and freeze for up to 1 month.

Reheating

For best results, reheat individual portions in the microwave at 70% power with a splash of milk to revive the sauce. For a whole casserole, cover with foil and reheat in a 350°F oven until warmed through (about 20 minutes). Remove the foil for the last 5 minutes to re-crisp the topping.

FAQs

Can I prepare this dish ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, just add about 5-10 minutes to the baking time since you’re starting with a cold dish. For the crispiest topping, consider adding the breadcrumbs just before baking.
What can I substitute for cream cheese if I don’t have any?

If cream cheese isn’t available, mascarpone makes a luxurious substitute. For a lighter option, try ricotta cheese blended until smooth. In a pinch, you can also use 3 tablespoons of Greek yogurt mixed with 1 tablespoon of butter to approximate that cream cheese tang and creaminess.
My sauce seems too thick/thin. How can I fix it?

Sauce consistency is easy to adjust! If your sauce is too thick, gradually whisk in additional milk, a tablespoon at a time. If it’s too thin, simmer it a bit longer to reduce, or create a slurry with 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it in while the sauce simmers.
Can I make this gluten-free?

Yes! Simply swap in your favorite gluten-free pasta (corn and rice blends hold up well), use gluten-free flour in the sauce, and choose gluten-free breadcrumbs or crushed rice cereal for the topping. The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

Final Thoughts

This Baked Pasta Primavera with Cream Cheese Alfredo brings together fresh vegetables and creamy comfort in one beautiful dish. It’s the recipe I turn to when I’m craving something satisfying yet not too heavy, and it never disappoints. The beauty is in its flexibility – make it exactly as written or use it as a template for whatever vegetables are in season or lingering in your crisper drawer. Whether for a family dinner, meal prep, or entertaining friends, this pasta primavera delivers big on flavor while keeping preparation surprisingly simple. Give it a try, and I’m confident it will earn a spot in your regular rotation!