Two-Cheese Vegetable Alfredo Pasta Bake

Flavorful recipes

Two-Cheese Vegetable Alfredo Pasta Bake paired with Diamond Collection Chardonnay

Casserole dish filled with Two-Cheese Vegetable-Alfredo Pasta Bake.

  

Ingredients

  • 1 (16-oz) pkg bow-tie pasta
  • 1 (14.2-oz) pkg vegan Alfredo-style deluxe cheese sauce (such as Daiya)
  • ½ cup vegetable broth
  • 2 (8-oz) pkg nut-based ricotta cheese (such as Kite Hill)
  • 2 Tbsp chopped fresh parsley
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 (8-oz) pkg shredded vegan mozzarella cheese

Instructions

  1. Preheat oven to 350°F. Cook pasta according to package directions.
  2. Stir together Alfredo sauce packets and broth in a bowl. Stir together ricotta and parsley in a second bowl. Toss hot cooked pasta with Alfredo mixture, yellow squash, and zucchini until coated.
  3. Spoon half of pasta mixture into a lightly greased 13- x 9-inch baking dish. Dollop with ricotta, and spread in an even layer. Top with remaining pasta mixture. Sprinkle with mozzarella.
  4. Bake 30 minutes or until bubbly.

Salsa-Ranch Wedge Salad
Side Dish Ingredients

  • ½ cup Ranch dressing
  • ¼ cup fresh salsa
  • 1 head iceberg lettuce

Side Dish Instructions

  1. Combine Ranch dressing and salsa. Cut lettuce into 6 wedges. Drizzle lettuce with Ranch mixture.
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