Summer is perfect for fresh produce and my Baked Pasta Primavera is a true testament to that. It is filled with colorful vegetables, coated with cream cheese alfredo sauce, and baked to perfection! This cream cheese pasta recipe is one of my favorite baked pasta dishes, that is so easy to make and a perfect family friendly meal!
This recipe is one of my favorite baked pasta dishes! It’s perfect for those busy weeknights and date nights at home, and everything in between. Creamy Pasta Primavera is one of those staple recipes that my family keep coming back for.
Customize this pasta alfredo primavera with your favorite veggies (or add chicken for protein), and you’re only minutes away from a delicious dinner everyone will LOVE and ask for again. Perfection!
Creamy Pasta Primavera
In Italian, “primavera” means “springtime”. In recipes (like this baked pasta), it refers to the use of fresh vegetables. The idea is to use in-season vegetables, or whatever fresh veggies you have. So to put it simple, pasta primavera is just pasta with vegetables.
Tricolor Pasta Salad, Pesto Pasta Salad, Veggie Pasta Salad, Tortellini Pasta Salad, and Italian Pasta Salad are few to see my affair with seasonal colorful vegetables.
Baked pasta primavera is nothing but boiled pasta with tons of vegetables tossed in cream cheese alfredo sauce and baked to perfection. It’s extra creamy and thick due to cream cheese. Yum!
The secret to this dish? It’s that cream cheese alfredo sauce! Pasta and vegetables is a classic combo, but making it super creamy with that alfredo is what really wins the game. Baking this pasta dish makes it extra easy to make, coming out like a casserole (my favorite easy dinners).
Ingredients for Pasta Alfredo Primavera
- Pasta: Penne pasta is my choice for this bakes pasta, it holds all the creamy sauce, and vegetables. Bow tie, linguine, rotini, or cellentani are other pasta alternatives.
- Vegetables: I used onions, summer squash, and tomatoes. But you could also use peas, asparagus, carrots, broccoli, bell peppers, or anything else you like!
- Cheese: Low-fat cream cheese and mozzarella cheese are used for making alfredo sauce. Full fat cream cheese will result in thicker sauce.
- Parmesan Cheese: Freshly grated parmesan is best to use in baking pasta recipes. But if not available, use any store bought.
What is cream cheese alfredo sauce?
The cream cheese alfredo sauce is definitely the star of this baked pasta! It’s just SO creamy, and it’s really easy to make.
I make this sauce with butter, milk, flour, parmesan cheese, and of course CREAM CHEESE. So basically like a traditional Alfredo, but with added cream cheese to thicken it up, and add an extra level of creaminess.
Can I add chicken to baked pasta primavera?
Yes! This recipe is a vegetarian-friendly pasta dish, but you can easily add chicken or another protein if you prefer.
I think chicken goes perfectly with the creamy alfredo. I recommend using shredded chicken, or cut it into cubes. Cook it before adding it into the pasta to bake.
Tips For Success
- Fully preheat your oven before baking for best results.
- Use any large baking dish you have. A 9 x 13 or round casserole dish works well.
- Be sure to cook the pasta prior to adding it to the baking dish.
- To make it gluten-free pasta primavera, use certified gluten-free pasta.
- Tofu, paneer, shrimp, salmon and chicken are few of proteins that you can add anytime in baked pasta.
How to Store and Reheat
Refrigerator: Store any leftovers in an airtight container, and keep it in the fridge for 4-5 days. To reheat just microwave it in 30 seconds increment.
Freeze: Cream cheese generally does not freeze well, so I don’t recommend freezing this baked pasta.
Make ahead: You can do all the prep for this baked pasta ahead of time, cover and refrigerate (unbaked), then bake when you’re ready to serve. You’ll just need to increase the cook time slightly to fully heat through.
Serving Suggestions
This creamy, cheesy, baked pasta primavera is packed full of vegetables, pasta, and cheese. That means it’s pretty filling, so the only thing you’ll need to add to dinner is some bread and salad! For breads I’ll suggest Texas Toast or Three Cheese Focaccia for extra flavors and Olive Garden Salad as a side.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Baked Pasta Primavera with Cream Cheese Alfredo
Equipment
- 9×13 Baking Pan
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
Instructions
- Preheat oven to 400°F and grease a 9×13 (or large round) baking dish.
- In a large skillet, heat the oil over medium/high heat. Add the onion and garlic and cook until fragrant and translucent, about 3-4 minutes.2 tablespoons light olive oil, ½ cup diced yellow onion, ¼ red onion, 3 cloves garlic
- Add the squash and zucchini, seasoning with salt and pepper to taste. Sauté until the veggies are soft and beginning to brown, about 6 minutes.1 cup chopped zucchini, 1 cup chopped yellow squash, Kosher salt and freshly ground black pepper
- Add in the tomatoes and cook for just 2-3 minutes, until heated through but still retaining their shape.1 cup cherry tomatoes
- Transfer all the veggies to a large bowl and stir in the cooked pasta. Set aside.¾ pound cooked penne pasta
- In a small saucepan, heat the butter over medium heat. Once melted, stir in the flour and cook, stirring, for 2 minutes.1 tablespoon salted butter, 1 tablespoon all-purpose flour, 1 cup skim milk
- Slowly add in the milk and bring to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until thickened.
- Add in the grated parmesan and the cream cheese and stir until fully combined. Season with salt and pepper to taste.¾ cup grated Parmesan cheese, 4 tablespoons low-fat cream cheese
- Pour the cream sauce into the bowl with the pasta, and stir to coat all the pasta and veggies.
- Pour the pasta into the baking dish and sprinkle with the shredded mozzarella. Cover with the bread crumbs.1 cup shredded mozzarella cheese, 1 cup Panko bread crumbs
- Bake for 15 minutes or until the entire dish is heated through and the bread crumbs are browned. Garnish with thyme sprigs.Fresh thyme sprigs
Becky’s Tips
- Fully preheat your oven before baking for best results.
- Use any large baking dish you have. A 9 x 13 or round casserole dish works well.
- To make it gluten-free pasta primavera, use certified gluten-free pasta.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Pasta Primavera
Cook Pasta: First and foremost, cook ¾ pound of pasta as per package instruction tender yet firm enough. Cook till Al dente. Drain the water and keep aside.
Preheat Oven: Preheat oven to 400°F and grease a 9×13 (or large round) baking dish.
Saute Vegetables: In a large skillet, heat the 2 tablespoons of light olive oil over medium/high heat. Add ½ cup of diced yellow onion, ¼cup of red onion, and 3 minced garlic cloves. Cook until fragrant and translucent, about 3-4 minutes.
To this add 1 cup of chopped zucchini and 1 cup of chopped yellow squash. Season with kosher salt and freshly ground black pepper to taste. Sauté until the veggies are soft and beginning to brown, about 6 minutes.
Finally add 1 cup of cherry tomatoes and cook for just 2-3 minutes, until heated through but still retaining their shape.
Transfer all the veggies to a large bowl and stir in the cooked pasta. Set aside.
Prepare Sauce: In a small saucepan heat 1 tablespoon of salted butter over medium heat. Once melted, stir in the 1 tablespoon of all-purpose flour and cook for 2 minutes, keep stirring.
Slowly add 1 cup of skim milk and bring to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until thickened.
To this add in the ¾ cup of grated Parmesan cheese and 4 tablespoons of low-fat cream cheese, stir until fully combined. Season with salt and pepper to taste.
Combine pasta, veggies & sauce: Pour the cream cheese sauce into the bowl with the pasta and vegetables, and stir to coat all the pasta and veggies.
Bake & serve: Pour the pasta mixture into the baking dish and sprinkle with the 1 cup of shredded mozzarella cheese. Cover with the 1 cup of Panko bread crumbs.
Bake for 15 minutes in preheated oven or until the entire dish is heated through and the bread crumbs are browned.
Garnish with thyme sprigs.
So good my family loved it. Will definitely make again.
Yay! I’m so glad you all loved it!
I like to eat pasta, this dish looks delicious. Thanks for sharing the recipe, I know a new dish with pasta.
This looks seriously delicious, and I love that you snuck so many veggies in!
Oh yeah, this is comfort food at its finest! That topping though!
The pasta looks insanely good but what really put me over the top is that crumb topping. LOVE!
We love baked pasta dishes, and my husband, especially, would go crazy for this one!
Any kind of baked pasta is my kind of dinner! This looks amazing!
So rich, so yummy! Love the combo of the veggies with that decadent sauce — then baking it all up!
You cracked me up with the “my spirit food” line! YUM on this!
Oh yeah… flavor explosion!! I just found tonight’s din din! Love this!