Veggie Alfredo Bake


I came up with this fun little name for my veggie Alfredo bake because I am using all fall veggies for the recipe. Cooking with what in is season really helps keep freshness in your dishes. Pasta is one of my favorite things to cook so I cant wait to bring more pasta dishes to the blog!

Veggie Alfredo Bake pasta


Veggie Alfredo Bake recipe

Cheesy, gooey, veggie,  Alfredo sauce, pasta…. YUM!!!!

Veggie Alfredo Bake: FALL al-FREDO Recipe


1 box Pasta Shells
1 bunch of asparagus about 8 stems – chopped to pieces
7 Brussel sprouts- chopped to shreds
1 zucchini
2 jars of Rao’s Alfredo Sauce
1 cup frozen peas
2 garlic cloves
1 tsp red pepper flakes
1/2 tsp salt
½ tsp white pepper
Olive oil
5 sprigs of thyme- peeled off and chopped
1 cup grated parmesan


**Pre Heat Oven to 375 and take peas out of the freezer to let thaw ( If the peas are not thawed enough you can run warm water over the bag to help further the process along)

Step 1:

Fill your pasta pot up with water to start the boil, and chop all veggies.

Step 2:

Sauté veggies in olive oil, salt, pepper, and red pepper flakes on medium heat for 7 minutes

Step 3:

While the veggies cook, start the pasta (put pasta in boiling water) and cook until al-dente (whatever time the box says) because it will finish cooking in the oven.

Step 4:

Chop the thyme and grate the garlic over the veggies, then add the frozen (thawed) peas. Cover the pan and sauté for another 3 minutes for the peas to cook.

Step 5:

Strain the pasta, and then add the pasta, and Alfredo sauce to the pan with the veggies and stir

Step 6:

Butter or Spray your casserole pan and add the pasta to the pan. Top with the cheese, cover with Reynolds wrap and cook for 25-30 min.

Step 7:


Veggie Alfredo Bake for fall



love, becca

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