Description
Comfort food meets crunch in this creamy, cozy Garlic Parmesan Pasta Bake. Roasted veggies and pasta are smothered in rich Alfredo sauce, then topped with a golden layer of garlic parmesan roasted pumpkin seeds for a deliciously cheesy finish with a satisfying bite.
Ingredients
12 oz pasta (penne or rigatoni work great)
2 cups roasted veggies (zucchini, bell peppers, mushrooms, etc.)
2 cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella or Parmesan (optional for extra cheesiness)
¼ cup Garlic Parmesan Roasted Pumpkin Seeds (see previous recipe)
Fresh parsley for garnish
Instructions
Preheat oven: Set to 375°F (190°C).
Cook pasta: Boil until al dente. Drain and set aside.
Mix it up: In a large bowl, combine pasta, roasted veggies, Alfredo sauce, and cheese (if using).
Assemble: Pour mixture into a greased baking dish. Spread evenly and top with garlic parmesan pumpkin seeds.
Bake: Bake uncovered for 20–25 minutes, until bubbling and golden on top.
Serve: Garnish with fresh parsley and dig in while it’s hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 430 / serving
- Fat: 20g / serving
- Carbohydrates: 45g / serving
- Fiber: 3g / serving
- Protein: 15g / serving