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Baked pasta primavera with cream cheese Alfredo sauce! This oven baked vegetable pasta with cheesy cream sauce is our favorite easy pasta recipe!

Baked Pasta Primavera with Cream Cheese Alfredo

Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Calories: 476kcal
This creamy Pasta Primavera is made with cream cheese alfredo sauce and baked to perfection! This baked alfredo with fresh veggies is one of our favorite baked pasta dishes, and it's so easy. The perfect family friendly meal!
Print Recipe


  • 2 tablespoons light olive oil
  • 1/2 cup chopped yellow onion diced
  • 1/4 red onion sliced
  • 3 cloves garlic minced
  • 1 cup chopped yellow squash
  • 1 cup chopped zucchini
  • 1 cup cherry tomatoes whole
  • salt and pepper to taste
  • 3/4 pound small penne pasta cooked
  • 1 tablespoon salted butter
  • 1 tablespoon flour
  • 1 cup skim milk
  • 3/4 cup grated parmesan cheese
  • 4 tablespoons low fat cream cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup panko bread crumbs
  • fresh thyme sprigs


  • Preheat oven to 400F 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.
  • Add the squash and zucchini, seasoning with salt and pepper to taste. Saute until the veggies are soft and beginning to brown, about 6 minutes.
  • Add in the 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.
  • In a small saucepan, heat the butter over medium heat. Once melted, stir in the flour and cook, stirring, for 2 minutes. 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.
  • 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.
  • Bake for 15 minutes or until the entire dish is heated through and the bread crumbs are browned.
  • Enjoy!


Calories: 476kcal | Carbohydrates: 58g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 471mg | Potassium: 453mg | Fiber: 3g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 14.4mg | Calcium: 342mg | Iron: 1.8mg