Description
Baked Pasta Primavera with Cream Cheese Alfredo is a delightful and creamy dish loaded with fresh vegetables, tender pasta, and a rich, cheesy Alfredo sauce. Topped with crunchy Panko breadcrumbs and baked to golden perfection, this dish is perfect for weeknight dinners or special occasions. It’s a crowd-pleaser that can be customized with your favorite proteins and easily adapted for dietary preferences such as gluten-free!
Ingredients
Units
Scale
Vegetables
- 2 tablespoons light olive oil
- 1/2 cup diced yellow onion
- 1/4 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
Pasta
- 3/4 pound cooked penne pasta
Cream Sauce
- 1 tablespoon salted butter (1/8 stick)
- 1 tablespoon all-purpose flour
- 1 cup skim milk
- 3/4 cup grated Parmesan cheese
- 4 tablespoons low-fat cream cheese
Toppings
- 1 cup shredded mozzarella cheese
- 1 cup Panko bread crumbs
- Fresh thyme sprigs, for garnish
Instructions
- Preheat and Prepare Baking Dish:
Preheat your oven to 400°F (200°C) and grease a 9×13-inch or large round baking dish to prevent sticking and ensure easy cleanup. - Sauté Aromatics:
In a large skillet, heat the olive oil over medium-high heat. Add diced yellow onion, sliced red onion, and minced garlic. Cook for about 3-4 minutes until fragrant and translucent. - Cook Vegetables:
Add the chopped yellow squash and zucchini to the skillet. Season generously with kosher salt and freshly ground black pepper. Sauté for about 6 minutes until the veggies are soft and lightly browned. - Add Tomatoes:
Stir in the whole cherry tomatoes and cook for 2-3 minutes, just until heated through but maintaining their shape. Transfer the sautéed vegetables to a large bowl. - Combine Vegetables and Pasta:
Add the cooked penne pasta to the bowl with the veggies and gently combine. Set aside. - Prepare Cream Sauce:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes to eliminate the raw flour taste. Gradually add the skim milk while stirring, then bring it to a boil. Lower the heat to a simmer and stir frequently for 5 minutes until thickened. - Incorporate Cheese:
Stir in the grated Parmesan cheese and low-fat cream cheese until fully melted and combined. Season with salt and pepper to taste. - Combine Sauce with Pasta and Vegetables:
Pour the creamy Alfredo sauce into the bowl with the pasta and vegetables. Mix until the pasta and veggies are evenly coated. - Assemble and Layer Toppings:
Transfer the pasta-vegetable mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, then cover with the Panko bread crumbs. - Bake to Perfection:
Bake in the preheated oven for 15 minutes or until the dish is heated through and the breadcrumbs turn golden brown. Garnish with fresh thyme sprigs before serving.
Notes
- Ensure the oven is fully preheated before baking for even cooking and optimal results.
- Use a 9×13-inch dish or any large casserole dish you have available.
- For gluten-free pasta primavera, simply swap regular pasta with certified gluten-free pasta.
- You can add protein to this dish by incorporating tofu, paneer, shrimp, salmon, or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
