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Alfredo Vegetable Pasta Bake (Cooking for 2)

Name: Alfredo Vegetable Pasta Bake (Cooking for 2)
Prep time: 30 min
Total time: 55 min
Yield: 2
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

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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

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;