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Alfredo Vegetable Pasta Bake (Cooking for 2)

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Alfredo Vegetable Pasta Bake (Cooking for 2)
  • Prep 30 min
  • Total 55 min
  • Servings 2
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Creamy, comforting and hearty, this veggie-packed pasta bake is a vegetarian dish that’ll satisfy anyone. Zucchini, carrots and spinach are mixed with pasta in a creamy Parmesan-mozzarella sauce and baked until warm and bubbly. The finishing touch of toasted, buttery panko bread crumbs adds a crunch that’s oh-so satisfying. Perfect for when you’re craving a baked pasta that goes beyond basic red sauce.
By Betty Crocker Kitchens
Updated Nov 5, 2018

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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.
  • 3
    Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • 4
    Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

Tips from the Betty Crocker Kitchens

  • tip 1
    This hearty pasta dish makes a satisfying main dish but could also be served as a side to a simple roast.
  • tip 2
    Try serving with a crisp, dry white wine and crusty bread.

Nutrition

900 Calories, 37g Total Fat, 38g Protein, 101g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
900
Calories from Fat
340
Total Fat
37g
57%
Saturated Fat
22g
108%
Trans Fat
1 1/2g
Cholesterol
100mg
33%
Sodium
1390mg
58%
Potassium
880mg
25%
Total Carbohydrate
101g
34%
Dietary Fiber
6g
24%
Sugars
14g
Protein
38g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
15%
15%
Calcium
80%
80%
Iron
25%
25%
Exchanges:
5 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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