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zesty pasta primavera casserole

(1 rating)
clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created this vegetable casserole with penne pasta in the style of pasta primavera with alfredo sauce.

►
(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For zesty pasta primavera casserole

  • 12 oz
    uncooked penne pasta
  • 1 Tbsp
    olive oil
  • 4
    portabello mushrooms, sliced
  • 1 lg
    vidalia onion, peeled and diced
  • 3
    banana peppers, sliced
  • 2
    garlic cloves, minced
  • 1 Tbsp
    sea salt mixed with black pepper
  • 1 Tbsp
    margarine
  • 1 jar
    three cheese alfredo sauce
  • 3/4 c
    half and half
  • 8 oz
    cream cheese, softened
  • 1 tsp
    crushed red pepper
  • 1 can
    green peas, drained
  • 1 c
    shredded extra sharp cheddar cheese
  • 1 c
    shredded colby jack cheese
  • 3/4 c
    panko bread crumbs

How To Make zesty pasta primavera casserole

  • 1
    Preheat oven to 375 degrees F.
  • 2
    Coat a 13x 9-inch baking dish with cooking spray. Add grated and shredded Parmesan cheeses; mix well.
  • 3
    Cook penne pasta according to package directions; drain.
  • 4
    Heat olive oil in a large, deep skillet over medium heat. Add mushrooms, onion, banana peppers, and garlic.
  • 5
    Cook for 5 minutes or until tender. Season with sea salt/black pepper. Remove from heat and set aside.
  • 6
    Melt margarine in a medium saucepan over medium heat. Combine alfredo sauce, cream cheese, half and half and crushed red pepper flakes, stirring often. Let simmer for 6 minutes or until thickened.
  • 7
    Add sauteed vegetable mixture, cooked pasta and green peas. Stir well until combined. Remove from heat.
  • 8
    Spoon into the prepared baking dish evenly. Sprinkle with shredded extra sharp cheddar, colby jack cheese and bread crumbs.
  • 9
    Bake uncovered for 30 minutes or until golden brown.
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