When the weeknight dinner dilemma strikes, there’s nothing quite like a warm, bubbly pasta bake to save the day. This Creamy Veggie & Parmesan Pasta Bake is the ultimate comfort food hug in a dish! We’re talking tender fettuccine tossed in a velvety, homemade Parmesan cheese sauce, layered with a colorful medley of broccoli, cauliflower, and carrots. It’s simple, satisfying, and uses pantry and freezer staples to come together in a flash. Get ready to add a new family favorite to your rotation!
Ingredients
• 8 ounces / 225 g dried fettuccine or spaghetti, broken
• 1 16-ounce / 450 g package frozen broccoli, cauliflower, and carrots
• 2 tablespoons / 28 g butter
• 3 tablespoons / 24 g all-purpose flour
• 2 ½ cups / 590 ml milk
• ½ cup / 50 g grated Parmesan cheese
• ¼ teaspoon / 1.5 g salt
• ¼ teaspoon / 0.5 g ground black pepper
• 1 4-ounce / 113 g can sliced mushrooms, drained
• 2 tablespoons / 15 g grated Parmesan cheese, for topping
Instructions
1. Preheat your oven to 400°F / 200°C. Lightly grease a 3-quart rectangular baking dish. Cook the pasta according to package directions until al dente. While the pasta cooks, prepare the frozen vegetables according to their package directions. Drain both well and return the pasta to its warm pot.
2. For the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Gradually pour in the milk, whisking continuously to prevent lumps. Continue to cook and stir until the sauce thickens and begins to bubble. Let it bubble gently for one more minute, then remove from the heat. Stir in the ½ cup of Parmesan cheese, salt, and pepper until the cheese is fully melted and the sauce is smooth.
3. Pour about ½ cup of the finished cheese sauce over the drained pasta in the pot and toss gently to coat every strand. Spread this saucy pasta evenly into the bottom of your prepared baking dish. Arrange the cooked vegetables and drained mushrooms over the pasta. Pour the remaining cheese sauce evenly over the top.
4. Sprinkle the final 2 tablespoons of Parmesan cheese over the entire dish. Bake, uncovered, for about 15 minutes, or until the sauce is bubbly and the casserole is heated through. Let it rest for a few minutes before serving.
Nutritional Information
• Nutrition Information
• PER SERVING: 456 cal., 13 g total fat (8 g sat. fat), 38 mg chol., 602 mg sodium, 61 g carb., 5 g fiber, 21 g pro.
Pro Tips
• Swap the frozen vegetable mix for 4-5 cups of fresh, chopped vegetables like broccoli florets, bell peppers, or zucchini. Steam or blanch them until tender-crisp before adding to the bake.
• For a crispier, golden-brown topping, mix the final 2 tablespoons of Parmesan with ¼ cup of panko breadcrumbs before sprinkling over the casserole.
• Elevate your cheese sauce by adding a pinch of nutmeg, a dash of hot sauce, or a teaspoon of Dijon mustard for a deeper, more complex flavor.
• To make ahead, assemble the casserole completely, then cover and chill for up to 24 hours. To bake, cover with foil and bake at 400°F / 200°C for 15 minutes, then uncover and bake for another 10-15 minutes until hot and bubbly.
FAQ
Q: Is Parmesan cheese always vegetarian
A: No, traditional Parmesan cheese is made with animal rennet, which is not vegetarian. For a truly vegetarian dish, look for a hard cheese alternative labeled with ‘vegetarian rennet’ or ‘microbial rennet’, or use a store-bought vegetarian Parmesan substitute.
Q: How can I make this pasta bake vegan
A: To make this recipe vegan, use plant-based butter, an unsweetened, creamy plant milk like oat or soy for the sauce, and substitute the Parmesan with your favorite vegan Parmesan alternative or 1/4 cup of nutritional yeast for a cheesy flavor.
Q: Can I add more protein to this vegetarian pasta bake
A: Absolutely! To boost the protein, you can add a 15-ounce can of drained and rinsed chickpeas or white beans (like cannellini) along with the other vegetables. Using a protein-fortified or chickpea-based pasta is another excellent option.
Q: What other vegetables work well in this recipe
A: This pasta bake is very versatile! Feel free to use about 4-5 cups of other fresh or frozen vegetables. Chopped spinach (squeezed dry), zucchini, bell peppers, peas, or asparagus are all delicious additions. Just be sure to pre-cook any fresh, hard vegetables until tender-crisp.
