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If you’re searching for a dish that marries comfort food with healthy eating, look no further than the Creamy Alfredo Veggie Bake. This delightful casserole combines the rich, creamy goodness of Alfredo sauce with a colorful medley of fresh vegetables, creating a dish that is as appealing to the palate as it is to the eye. Whether you’re feeding a family or hosting a gathering, this recipe is sure to impress with its balance of flavors and textures.

Creamy Alfredo Veggie Bake

Discover the Creamy Alfredo Veggie Bake, a harmonious blend of rich Alfredo sauce, tender pasta, and vibrant fresh vegetables. This comforting casserole is not only visually appealing but also packed with nutrition, making it perfect for family dinners or gatherings. Each bite offers a delightful contrast of creamy and crisp-tender textures, ensuring everyone enjoys a wholesome and delicious meal. With simple ingredients and easy preparation, this dish will quickly become a favorite in your kitchen. Enjoy a comforting yet healthy option that everyone will love!
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Ingredients
  

8 ounces penne pasta

2 cups fresh broccoli florets

1 cup assorted bell peppers, sliced (choose from red, yellow, or green)

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper, to taste

1 cup Alfredo sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning blend

Fresh basil leaves, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture (firm to the bite). Once done, drain the pasta and set it aside for later use.

      Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the broccoli florets, sliced bell peppers, and zucchini to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant. Incorporate the halved cherry tomatoes and continue to sauté for an additional 2 minutes. Season the mixture generously with salt, pepper, garlic powder, and Italian seasoning for flavor.

        Combine Ingredients: In a spacious mixing bowl, combine the drained penne pasta with the sautéed vegetable mixture. Pour in the Alfredo sauce and stir gently until all ingredients are thoroughly coated and evenly combined.

          Prepare the Baking Dish: Take a greased 9x13 inch baking dish and evenly transfer the pasta and vegetable mixture into it, spreading it out for even baking.

            Add Cheese: Generously sprinkle the shredded mozzarella and grated Parmesan cheeses over the top of the pasta and veggies, ensuring an even distribution.

              Bake: Place the baking dish into the preheated oven and bake for 20-25 minutes. The dish is ready when the cheese is melted, bubbly, and has turned a lovely golden brown.

                Garnish & Serve: After baking, remove the dish from the oven and allow it to cool for a few minutes. Optionally, garnish with fresh basil leaves for a pop of color and freshness. Serve warm and enjoy your delightful creamy Alfredo veggie bake!

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings