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Alfredo Vegetable Pasta Bake (Cooking for 2)
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Prep Time:
30 minutes
Total Time:
55 minutes
Vegetable-packed pasta bake with creamy Parmesan-mozzarella sauce, topped with buttery panko crumbs for a satisfying crunch. A comforting and satisfying vegetarian dish with zucchini, carrots, and spinach baked until bubbly. Ideal for a twist on traditional baked pasta.
Ingredients:
  • 1 1/4 cups uncooked penne pasta (5 oz)
  • 3 tablespoons butter
  • 1 medium carrot, cut into 1/4-inch slices
  • 1 medium zucchini, cut into 1/4-inch slices
  • 2 cloves garlic, finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes
  • 1 1/2 cups milk
  • 1 cup baby spinach
  • 3/4 cup shredded mozzarella cheese (3 oz)
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup Progresso™ Panko Italian style crispy bread crumbs
Instructions:
  • Preheat the oven to 350°F. Grease an 8x4-inch loaf pan with cooking spray. Prepare pasta according to package instructions, then drain.
  • In a 10-inch skillet, melt 2 tablespoons of butter over medium heat. Sauté carrot for 3 minutes, then add zucchini and cook for 2 to 3 minutes until tender. Stir in garlic for 30 seconds. Sprinkle in flour, salt, pepper, nutmeg, and red pepper flakes; cook for another minute. Gradually pour in milk and bring to a boil while stirring. Boil and stir for 1 minute. Add spinach and cook until wilted. Remove from heat and stir in cheeses until melted. Mix in pasta and transfer to a serving dish.
  • Bake for 20-25 minutes until bubbly around the edges and fully heated. Allow it to sit for 10 minutes before serving.
  • In a small skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the bread crumbs and cook for 3 to 4 minutes, stirring often, until they turn golden brown. Sprinkle the toasted bread crumbs over the baked pasta.

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