Baked Pasta Primavera with Cream Cheese Alfredo is a hearty dish that blends the comfort of pasta with the freshness of vegetables. This recipe creates a creamy, cheesy sauce that clings lovingly to every piece of pasta and veggie. It’s perfect for a family dinner or a cozy gathering with friends.
Why Make This Recipe
This recipe is not just delicious; it’s also a great way to sneak more vegetables into your diet. With its colorful array of fresh veggies and creamy sauce, this dish is as pleasing to the eye as it is to the palate. Plus, it’s simple to prepare and can be made ahead of time, making it suitable for busy weeknights.
How to Make Baked Pasta Primavera with Cream Cheese Alfredo
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)
Directions:
- Preheat the oven to 400°F and grease a 9×13 or large round baking dish.
- In a large skillet, heat the olive oil over medium/high heat. Add the yellow onion and garlic and cook until they are fragrant and translucent, about 3-4 minutes.
- Add the chopped yellow squash and zucchini, seasoning them with salt and pepper to taste. Sauté until the vegetables are soft and beginning to brown, about 6 minutes.
- Toss in the cherry tomatoes and cook for just 2-3 minutes, until they are heated through but still maintain their shape.
- Transfer all the veggies to a large bowl and stir in the cooked penne pasta. Set this mixture aside.
- In a small saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook while stirring for 2 minutes.
- Slowly add in the skim milk and bring it to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until sauce thickens.
- Stir in the grated Parmesan and cream cheese until fully combined. Season with salt and pepper to taste.
- Pour the cream sauce over the pasta and vegetables in the bowl, stirring to coat everything evenly.
- Transfer the mixture to the greased baking dish and sprinkle shredded mozzarella on top. Cover with Panko bread crumbs.
- Bake for 15 minutes or until the dish is heated through and the bread crumbs are nicely browned. Garnish with fresh thyme sprigs.
How to Serve Baked Pasta Primavera with Cream Cheese Alfredo
Serve this delicious dish warm, straight from the oven. A light green salad and some crusty bread make excellent sides to complement the meal.
How to Store Baked Pasta Primavera with Cream Cheese Alfredo
To store leftovers, let the dish cool completely. Cover it tightly with plastic wrap or aluminum foil and refrigerate. It can last for up to 3 days in the fridge.
Tips to Make Baked Pasta Primavera with Cream Cheese Alfredo
- For an extra kick, add some crushed red pepper flakes to the sauce.
- If you want a creamier sauce, you can use half-and-half instead of skim milk.
- Feel free to mix in your favorite veggies based on the season or what you have on hand.
Variation
You can easily make this recipe vegetarian by replacing the cream cheese with a dairy-free alternative. Additionally, swap out the penne for any pasta shape you prefer!
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well too! Just be sure to thaw and drain them before adding them to the dish.How can I make this dish ahead of time?
You can prepare everything up to the baking step. Cover the assembled dish and refrigerate it until you’re ready to bake.Can I freeze leftovers?
Yes, you can freeze leftovers! Just make sure to use an airtight container. Reheat it thoroughly before serving.
Baked Pasta Primavera with Cream Cheese Alfredo
Ingredients
Vegetables
- 2 tablespoons light olive oil
- ½ cup diced yellow onion
- ¼ whole 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 and Dairy
- 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
Garnish
- Fresh thyme sprigs (for garnish)
Instructions
Preparation
- Preheat the oven to 400°F and grease a 9×13 or large round baking dish.
- In a large skillet, heat the olive oil over medium/high heat. Add the yellow onion and garlic and cook until they are fragrant and translucent, about 3-4 minutes.
- Add the chopped yellow squash and zucchini, seasoning them with salt and pepper to taste. Sauté until the vegetables are soft and beginning to brown, about 6 minutes.
- Toss in the cherry tomatoes and cook for just 2-3 minutes, until they are heated through but still maintain their shape.
- Transfer all the veggies to a large bowl and stir in the cooked penne pasta. Set this mixture aside.
Sauce Preparation
- In a small saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook while stirring for 2 minutes.
- Slowly add in the skim milk and bring it to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until sauce thickens.
- Stir in the grated Parmesan and cream cheese until fully combined. Season with salt and pepper to taste.
Combining and Baking
- Pour the cream sauce over the pasta and vegetables in the bowl, stirring to coat everything evenly.
- Transfer the mixture to the greased baking dish and sprinkle shredded mozzarella on top. Cover with Panko bread crumbs.
- Bake for 15 minutes or until the dish is heated through and the bread crumbs are nicely browned. Garnish with fresh thyme sprigs.
