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Alfredo Pasta Bake with Mediterranean Vegetables
Alfredo Pasta Bake with Mediterranean Vegetables

Alfredo Pasta Bake with Mediterranean Vegetables

5 Review(s)
Cook Minutes 1 Hr
Prep : 30 Min Cook: 30 Min
Our easy-to-fix Alfredo Pasta Bake with Mediterranean Vegetables is chockfull of colourful fresh veggies, including zucchini, broccoli and carrots. When tossed with cooked penne, sun-dried tomatoes and our CLASSICO Alfredo Four Cheese Pasta Sauce, the result is sure to please the entire family. Yum.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 cups penne pasta, uncooked
1-1/2 cups small broccoli florets
1 small zucchini, sliced
1 small carrot, sliced
1 Tbsp. olive oil
1/2 cup chopped onions
1 jar (410 mL) Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1/2 cup drained oil-packed sun-dried tomatoes, patted dry, chopped
2 cups Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided
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How do I make it ?
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Step 1
Heat oven 375°F.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli, zucchini and carrots to the boiling water for the last 3 min.
Step 3
Meanwhile, heat oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until softened. Stir in pasta sauce and tomatoes; bring to boil, stirring frequently.
Step 4
Drain pasta mixture. Add to pasta sauce mixture along with 1 cup cheese; mix lightly. Spoon evenly into 2 (1-L) casserole dishes sprayed with cooking spray; top with remaining cheese. Cover.
Step 5
Bake 25 to 30 min. or until heated through, uncovering after 20 min.
Kraft Kitchen Tips!
Special Extra
Garnish evenly with 1/4 cup sliced fresh basil leaves or chopped fresh parsley before serving.
Cool, then refrigerate any leftovers. Reheat and serve as part of your lunch the next day.
Make Ahead
These delicious casseroles can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake both casseroles as directed. Or, bake one and freeze the other casserole up to 1 month. If frozen, thaw in refrigerator overnight before baking as directed.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 8 g
40 %
Cholesterol 60 mg
Sodium 640 mg
27 %
Carbohydrate 51 g
Fibre 3 g
Sugars 4 g
Protein 18 g
Vitamin A
25 %
Vitamin C
50 %
25 %
10 %
6 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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