Description
This Baked Pasta Primavera with Cream Cheese Alfredo is a delightful and creamy pasta casserole combining tender sautéed vegetables with a luscious homemade Alfredo sauce. Baked until bubbly and topped with golden breadcrumbs and melted mozzarella, it offers a comforting and flavorful meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Vegetables & Pasta
- 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
Alfredo Sauce
- 1 tablespoon salted butter (â…› stick)
- 1 tablespoon all-purpose flour
- 1 cup skim milk
- ¾ 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 (204°C) and grease a 9×13-inch or large round baking dish thoroughly to prevent sticking.
- Sauté aromatics: In a large skillet, heat the light olive oil over medium-high heat. Add the diced yellow onion and minced garlic, cooking until fragrant and translucent, about 3 to 4 minutes.
- Cook vegetables: Add the chopped yellow squash and zucchini to the skillet. Season with kosher salt and freshly ground black pepper to taste, then sauté the vegetables until soft and beginning to brown, approximately 6 minutes.
- Add tomatoes: Stir in the whole cherry tomatoes and cook for an additional 2 to 3 minutes, just until heated through but still holding their shape.
- Combine veggies and pasta: Transfer the cooked vegetables into a large bowl and mix in the cooked penne pasta, tossing gently to combine. Set aside.
- Make the roux: In a small saucepan, melt the salted butter over medium heat. Stir in the all-purpose flour and cook while stirring continuously for 2 minutes to form a roux.
- Add milk and thicken sauce: Slowly pour in the skim milk, stirring constantly. Bring the mixture to a boil, then reduce heat immediately to a simmer. Continue stirring for about 5 minutes until the sauce thickens.
- Incorporate cheeses: Add the grated Parmesan cheese and low-fat cream cheese to the sauce. Stir thoroughly until the cheeses melt completely and the sauce is smooth. Season with salt and pepper to taste.
- Combine sauce and pasta: Pour the Alfredo sauce into the bowl with pasta and vegetables, stirring well to coat everything evenly with the creamy sauce.
- Assemble in baking dish: Transfer the creamy pasta mixture into the prepared baking dish. Sprinkle evenly with shredded mozzarella cheese, then cover the top with Panko bread crumbs for a crispy finish.
- Bake: Bake in the preheated oven for 15 minutes, or until the dish is heated through thoroughly and the bread crumbs turn golden brown.
- Garnish and serve: Remove from oven and garnish with fresh thyme sprigs before serving for a fragrant and visually appealing presentation.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes to the sautéed vegetables.
- You can substitute penne pasta with other short pasta shapes like rigatoni or fusilli if preferred.
- Make sure to use skim milk for a lighter sauce, but whole milk or cream can be used for a richer dish.
- If you want a gluten-free version, use gluten-free pasta, gluten-free flour, and gluten-free bread crumbs.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
