Alfredo Vegetable Pasta Bake (Cooking for 2)

Name: Alfredo Vegetable Pasta Bake (Cooking for 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™ Italian style panko crispy

"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...."

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™ Italian style panko crispy

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes