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creamy baked pasta primavera with cream cheese alfredo
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4.70 from 26 votes

Baked Pasta Primavera with Cream Cheese Alfredo

Creamy pasta primavera is filled with vegetables and a cream cheese alfredo sauce, then baked to perfection! This cream cheese pasta recipe is one of our favorite baked pasta dishes, and it's so easy to make. It's the perfect family friendly meal!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Becky Hardin

Equipment

  • 9x13 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 9x13 (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
    onions and garlic cooked in skillet
  • 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
    zucchini and squash added in the skillet
  • Add in the tomatoes and cook for just 2-3 minutes, until heated through but still retaining their shape.
    1 cup cherry tomatoes
    cherry tomatoes added and cooked until soft.
  • Transfer all the veggies to a large bowl and stir in the cooked pasta. Set aside.
    ¾ pound cooked penne pasta
    mixed cooked pasta and cooked vegetable in a large bowl
  • 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
    cooking wheat flour and butter together. stir continously.
  • Slowly add in the milk and bring to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until thickened.
    mix in milk and keep stirring
  • 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
    added milk to the mixture and stir until thick.
  • Pour the cream sauce into the bowl with the pasta, and stir to coat all the pasta and veggies.
    pour the sauce in cooked pasta and vegetables.
  • 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
    pour the pasta mixture in baking dish. spread Panko and cheese
  • 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
    bake for 15 minutes in a baking dish.

Video

Notes

  • 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.
    Tofu, paneer, shrimp, salmon and chicken are few of proteins that you can add anytime in baked pasta.

Nutrition

Calories: 355kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 871mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 14mg | Calcium: 312mg | Iron: 2mg