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One of the standout features of the Creamy Alfredo Veggie Bake is its key ingredients, each contributing unique flavors and nutritional benefits. The base of this dish is penne pasta, which not only provides a delightful texture but also serves as a hearty foundation that holds all the flavors together.

Creamy Alfredo Veggie Bake

Discover the ultimate comfort food with this Creamy Alfredo Veggie Bake recipe! This delicious dish perfectly blends rich Alfredo sauce, tender penne pasta, and an array of vibrant vegetables like broccoli, bell peppers, and spinach. It's not only satisfying but also packed with nutrients, making it a fantastic choice for busy weeknights or family gatherings. Easy to prepare and customizable, this bake is sure to be a hit at your dinner table. Excite your taste buds with this creamy, cheesy delight!
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Ingredients
  

12 oz penne pasta

2 cups broccoli florets

1 cup sliced bell peppers (a mix of red, yellow, and green for color)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

3 cups fresh baby spinach

1 cup sliced mushrooms (button or cremini)

2 cups Alfredo sauce (store-bought or homemade for a richer flavor)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C). This ensures that it reaches the perfect temperature for baking the dish.

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it is al dente (typically about 8-10 minutes). Once cooked, drain the pasta and set it aside.

      Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for approximately 1 minute until it releases its aroma. Next, add the broccoli florets, sliced bell peppers, zucchini, and mushrooms. Cook for about 5-7 minutes until the vegetables begin to soften. Then, stir in the halved cherry tomatoes and fresh spinach, cooking just until the spinach wilts down to about half its volume. Season the mixture with Italian seasoning, salt, and pepper to enhance the flavors.

        Combine Ingredients: In a large mixing bowl, combine the drained pasta with the sautéed vegetables and pour in the Alfredo sauce. Stir gently to ensure that every piece of pasta and vegetable is evenly coated with the creamy sauce.

          Assemble the Bake: Transfer the entire mixture into a greased 9x13 inch baking dish. Spread it evenly throughout the dish for a uniform bake. Evenly sprinkle the shredded mozzarella and grated Parmesan cheese across the top for a delicious cheesy crust.

            Bake: Place the baking dish in the preheated oven and allow it to bake for 25-30 minutes. You'll know it's ready when the top is bubbly and has turned a golden brown color.

              Garnish and Serve: Once baked, carefully remove the dish from the oven and let it cool for a few minutes. For a fresh touch, garnish with fresh basil leaves if desired. Serve warm and enjoy the creamy, vegetable-packed goodness!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                  Presentation Tips: Serve the bake family-style in the baking dish or scoop portions into individual bowls. Drizzle with a bit of extra olive oil and sprinkle with additional Parmesan for added flavor and visual appeal.