Alfredo Vegetable Pasta Bake (Cooking for 2)

 


Ingredients

  • 1 1/4
    cups uncooked penne pasta (5 oz)
  • 3
    tablespoons butter
  • 1
    medium carrot, cut into 1/4-inch slices
  • 1
    medium zucchini, cut into 1/4-inch slices
  • 2
    cloves garlic, finely chopped
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 1/4
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1/8
    teaspoon ground nutmeg
  • 1/8
    teaspoon crushed red pepper flakes
  • 1 1/2
    cups milk
  • 1
    cup baby spinach
  • 3/4
    cup shredded mozzarella cheese (3 oz)
  • 1/3
    cup grated Parmesan cheese
  • 1/3
    cup Progresso™ Panko Italian style crispy bread crumbs

Steps

1 Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. Cook and drain pasta as directed on package.

2 Meanwhile, in 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add carrot; cook and stir 3 minutes. Add zucchini; cook and stir 2 to 3 minutes or until just tender. Add garlic; cook and stir 30 seconds. Add flour, salt, pepper, nutmeg and pepper flakes; cook and stir 1 minute. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add spinach; stir until wilted. Remove from heat; stir in cheeses until melted. Stir in pasta; pour mixture into pan.

3 Bake 20 to 25 minutes or until bubbly around edges and heated through. Let stand 10 minutes.

4 Meanwhile, in 3-inch skillet, melt remaining 1 tablespoon butter over medium-high heat. Add bread crumbs; cook 3 to 4 minutes, stirring frequently, until golden brown. Sprinkle over baked pasta.

 

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