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The Creamy Alfredo Veggie Bake is more than just a comforting dish; it’s a celebration of flavors and a vibrant way to incorporate wholesome vegetables into your diet. This delightful bake marries tender pasta with a rich and creamy Alfredo sauce, creating a dish that is both satisfying and packed with nutrients. The appeal of this recipe lies not only in its creamy texture and savory taste but also in its versatility, allowing for endless variations based on seasonal vegetables or personal preferences.

Creamy Alfredo Veggie Bake

Discover the Creamy Alfredo Veggie Bake, a delicious and nutritious dish that transforms wholesome vegetables into a comforting meal. This vibrant bake combines tender pasta with a rich Alfredo sauce, ensuring every bite is packed with flavor and nutrients. Featuring a variety of veggies like broccoli, bell peppers, and zucchini, it's perfect for any season. Easy to customize and satisfying, this recipe is a flavorful way to enjoy a veggie-packed dinner. Perfect for family meals or gatherings, indulge in creamy goodness and celebrate healthy eating.
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Ingredients
  

12 oz penne pasta

2 cups broccoli florets

1 cup sliced bell peppers (red, yellow, or green)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced

3 cups fresh baby spinach

1 cup sliced mushrooms

2 cups Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add broccoli, bell peppers, zucchini, and mushrooms; cook for 5-7 minutes or until vegetables start to soften. Stir in the cherry tomatoes and spinach, cooking until the spinach wilts. Season with Italian seasoning, salt, and pepper.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed vegetables, and Alfredo sauce. Mix well until the pasta and veggies are thoroughly coated with the sauce.

          Assemble the Bake: Transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly on top.

            Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and golden brown.

              Garnish and Serve: Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve warm.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8