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Life has a way of leading us to our favorite recipes, often through a simple moment or memory. For many, cooking is not just a necessity; it's a cherished ritual that brings warmth and joy to everyday life. My journey to discovering the Roasted Veggie Alfredo Pasta Bake happened on a chilly autumn evening, a time when the air turns crisp, and the landscape is painted with a palette of fiery reds and oranges. It was the perfect backdrop for a culinary adventure; I found myself experimenting in the kitchen, surrounded by the vibrant colors of fresh vegetables. As I tossed together a medley of seasonal produce, the idea for this comforting pasta bake took shape, ultimately becoming a staple in my home.

Roasted Veggie Alfredo Pasta Bake

Discover the warmth of comfort food with this Roasted Veggie Alfredo Pasta Bake, perfect for chilly evenings or gatherings with loved ones. This dish combines creamy Alfredo sauce with a colorful medley of roasted vegetables like broccoli, cherry tomatoes, and bell peppers. With simple ingredients and easy steps, you can create a harmonious blend of flavors and textures that will delight everyone at your table. Elevate your mealtime experience with this heartwarming recipe that celebrates both taste and togetherness.
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Ingredients
  

8 oz pasta (penne or rigatoni)

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, sliced

3 tbsp olive oil

Salt and pepper to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp red pepper flakes (optional)

Fresh basil for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Vegetables: On a large baking sheet, toss the broccoli, cherry tomatoes, zucchini, bell pepper, and mushrooms with olive oil, salt, pepper, and Italian seasoning. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Toss halfway for even roasting.

      Cook the Pasta: While the veggies are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.

        Prepare the Alfredo Sauce: In a medium saucepan, combine the heavy cream and minced garlic. Heat over medium heat, stirring occasionally, until it begins to simmer. Lower the heat, add the Parmesan cheese, and whisk until the cheese is melted and the sauce is smooth. Season with salt, pepper, and red pepper flakes if using.

          Combine Ingredients: In a large mixing bowl, combine the cooked pasta, roasted vegetables, and Alfredo sauce. Stir until everything is evenly coated.

            Assemble the Bake: Transfer the pasta mixture to a greased 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.

              Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

                Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with fresh basil before serving.

                  Prep Time, Total Time, Servings:

                    15 minutes | 1 hour | 6 servings