Alfredo Primavera Pasta Bake

The cooler weather is finally coming around. This Alfredo Primavera Pasta Bake is comfort and cozy in every single bite!

There is nothing better than a made from scratch alfredo sauce. The next best thing is a good quality store bought alfredo sauce. I will share my go t0 made from scratch alfredo sauce soon, but today this recipe is a perfect dish to use the premade version.

Primavera often references spring vegetables. Why not brighten up the cool nights with a cozy and bright alfredo primavera pasta dish?

Frozen broccoli and premade alfredo sauce are the keys to making this a perfect weeknight dish! The crunch and buttery topping add beautiful color and even more deliciousness!

Hello, Ranger!!

Print Recipe

Alfredo Primavera Pasta Bake

Prep Time25 minutes mins

Cook Time25 minutes mins

Total Time50 minutes mins

Course: Main Dish

Servings: 6 -8

Ingredients

• 12 oz 3 cups uncooked elbow macaroni
• 1 cup matchstick-cut or shredded carrots
• 1 12 oz bag frozen baby broccoli florets thawed
• 2 15 oz jars alfredo sauce
• 3/4 cup freshly grated parmesan cheese divided
• 3/4 cup panko breadcrumbs
• 3 T butter melted

Instructions

• Preheat oven to 375 degrees. Grease a 13X9 0r 3-quart size baking dish.
• In a large pot, heat 4 quarts of water to boiling. Add the macaroni & boil for 4 minutes. Stir in the carrots, & continue to boil for 2 minutes or until tender. Drain. Return to the pasta & carrots to the large pot. Add the broccoli, alfredo sauce, and 1/2 cup parmesan cheese. Stir to combine.
• Pour the pasta mixture into the prepared baking dish.
• In a small bowl, add the panko breadcrumbs, remaining 1/4 cup parmesan cheese, and melted butter. Stir to combine. Sprinkle evenly over the top of the pasta mixture.
• Bake uncovered for 25 to 30 minutes or until heated through and topping is golden.
• Serve & enjoy!

Notes

Recipe Source: Pillsbury