Baked Pasta Primavera is filled with vegetables and a cream cheese alfredo sauce, then baked to perfection! This cream cheese pasta recipe is one of our favorite baked pasta dishes, and it’s so easy to make. It’s the perfect family friendly meal!
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Creamy Pasta Primavera
Baked pasta primavera recipe is our absolute favorite. It’s extra creamy thanks to this amazing cream cheese alfredo sauce, and baked together with tons of vegetables. Yum!
This recipe is one of our favorite baked pasta dishes! It’s essential for those busy weeknights, those date nights at home, and everything in between. Creamy Pasta Primavera is one of those staple recipes that will keep your family coming back for more, asking for it again and again. And you’ll be more than happy to oblige!
The secret to this dish? It’s that cream cheese alfredo sauce! Pasta and vegetables is a classic combo, but making it super creamy with that alfredo is what really wins the game. Baking this pasta dish makes it extra easy to make, coming out like a casserole (my favorite easy dinners).
Why You’ll Love this Cream Cheese Pasta Recipe:
- CREAMY AND CHEESY: The cream cheese alfredo pasta sauce bakes into everything, and makes this dish amazingly cheesy and creamy!
- EASY BAKED PASTA: Baked pasta primavera is such an easy recipe to make any night of the week. It’s the ideal family dinner!
- VEGGIE-FILLED: Beneath the baked cheese and creamy sauce is tons of fresh veggies, like summer squash, tomatoes, and onions.
Customize this creamy pasta primavera with your favorite veggies (or add chicken for protein), and you’re only minutes away from a delicious dinner everyone will LOVE and ask for again. Perfection!
What is pasta primavera?
In Italian, “primavera” means “springtime”. In recipes (like this baked pasta), it refers to the use of fresh vegetables. The idea is to use in-season vegetables, or whatever fresh veggies you have. So to put it simple, pasta primavera is just pasta with vegetables.
Of course I turned it into a creamy baked version with a cream cheese pasta sauce…because why not?
How to Make Baked Pasta Primavera with Cream Cheese Alfredo
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven, cook the pasta (according to package instructions), and sauté all the vegetables in a skillet.
- Combine cooked pasta and vegetables into a large bowl, and set aside.
- In a saucepan, combine ingredients to make the alfredo sauce. Then stir in the cream cheese until fully melted and combined.
- Pour the cream cheese sauce into the bowl of pasta and veggies, and stir to fully coat.
- Pour this into the baking dish, and top with more cheese and breadcrumbs.
- Bake until fully heated through, then serve hot and enjoy!
Creamy Baked Alfredo
To me, there’s no better comfort food than creamy pasta primavera. It fills the soul and the stomach! It’s such a pretty dish, loaded with all the best vegetables and TONS of cheese.
The cream cheese alfredo makes this pasta truly delicious! And the recipe makes enough to serve the whole family. Everyone will love it!
You can do all the prep for this baked pasta ahead of time, cover and refrigerate (unbaked), then bake when you’re ready to serve. You’ll just need to increase the cook time slightly to fully heat through.
Cream cheese generally does not freeze well, so I don’t recommend freezing this baked pasta.
Most of the ingredients are cooked before mixing everything together to bake. So the only thing you have to worry about is making sure the dish is fully heated through. Check the middle to see if it’s hot/warmed to your liking.
Serving Suggestions
This creamy, cheesy, baked pasta primavera is packed full of vegetables, pasta, and cheese. That means it’s pretty filling, so the only thing you’ll need to add to dinner is some bread and salad!
Tips!
- Fully preheat your oven before baking for best results.
- Use any large baking dish you have. A 9 x 13 or round casserole dish works well.
- Be sure to cook the pasta prior to adding it to the baking dish.
- Store leftovers in an airtight container, and keep it in the fridge for 4-5 days.
What vegetables do you use in primavera pasta?
The great thing about this creamy pasta primavera recipe is that you can use any vegetables you have on hand, or use your favorites. Traditionally, it might have been served with “spring” vegetables, but we can switch it up. It’s a great time to use in-season produce!
I used onions, summer squash, and tomatoes. But you could also use peas, asparagus, carrots, broccoli, bell peppers, or anything else you like!
What is cream cheese alfredo sauce?
The cream cheese alfredo sauce is the star of this baked pasta! It’s just SO creamy, and it’s really easy to make.
This sauce is made with butter, milk, flour, parmesan cheese, and of course CREAM CHEESE. So basically like a traditional Alfredo, but with cream cheese added to thicken it up, and add an extra level of creaminess.
Can I add chicken to baked pasta primavera?
Yes! This recipe is a vegetarian-friendly pasta dish, but you can easily add chicken or another protein if you prefer.
I think chicken goes perfectly with the creamy alfredo. I recommend using shredded chicken, or cut it into cubes. Cook it before adding it into the pasta to bake.
My family just loves this creamy pasta primavera, and I know yours will to! There’s nothing NOT to love above pasta baked with cream cheese alfredo sauce. It’s so creamy, easy, and tasty.
Be sure to try these other easy pasta dishes:
- Chicken Alfredo Pasta Bake
- Pasta Pomodoro
- Chicken Parm Pasta
- Sausage Alfredo Recipe
- Chicken Alfredo Gnocchi Bake
- Chicken Florentine Pasta
- Caprese Pasta Bake
- Chicken Fettuccine Alfredo without cream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Baked Pasta Primavera with Cream Cheese Alfredo
Equipment
- 9×13 Baking Pan
Ingredients
- 2 tablespoons light olive oil
- ½ cup diced yellow onion
- ¼ red onion sliced
- 3 cloves garlic minced
- 1 cup chopped yellow squash
- 1 cup chopped zucchini
- Kosher salt and freshly ground black pepper to taste
- 1 cup cherry tomatoes whole
- ¾ pound cooked penne pasta
- 1 tablespoon salted butter ⅛ stick
- 1 tablespoon all-purpose flour
- 1 cup skim milk
- ¾ cup grated Parmesan cheese
- 4 tablespoons low-fat cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup Panko bread crumbs
- Fresh thyme sprigs for garnish
Instructions
- Preheat oven to 400°F and grease a 9×13 (or large round) baking dish.
- In a large skillet, heat the oil over medium/high heat. Add the onion and garlic and cook until fragrant and translucent, about 3-4 minutes.2 tablespoons light olive oil, ½ cup diced yellow onion, ¼ red onion, 3 cloves garlic
- Add the squash and zucchini, seasoning with salt and pepper to taste. Sauté until the veggies are soft and beginning to brown, about 6 minutes.1 cup chopped zucchini, 1 cup chopped yellow squash, Kosher salt and freshly ground black pepper
- Add in the tomatoes and cook for just 2-3 minutes, until heated through but still retaining their shape.1 cup cherry tomatoes
- Transfer all the veggies to a large bowl and stir in the cooked pasta. Set aside.¾ pound cooked penne pasta
- In a small saucepan, heat the butter over medium heat. Once melted, stir in the flour and cook, stirring, for 2 minutes. Slowly add in the milk and bring to a boil, then reduce immediately to a simmer. Stir often for 5 minutes or until thickened.1 tablespoon salted butter, 1 tablespoon all-purpose flour, 1 cup skim milk
- Add in the grated parmesan and the cream cheese and stir until fully combined. Season with salt and pepper to taste.¾ cup grated Parmesan cheese, 4 tablespoons low-fat cream cheese
- Pour the cream sauce into the bowl with the pasta, and stir to coat all the pasta and veggies.
- Pour the pasta into the baking dish and sprinkle with the shredded mozzarella. Cover with the bread crumbs.1 cup shredded mozzarella cheese, 1 cup Panko bread crumbs
- Bake for 15 minutes or until the entire dish is heated through and the bread crumbs are browned. Garnish with thyme sprigs.Fresh thyme sprigs
Video
Becky’s Tips
- Fully preheat your oven before baking for best results.
- Use any large baking dish you have. A 9 x 13 or round casserole dish works well.
- Be sure to cook the pasta prior to adding it to the baking dish.
- Store leftovers in an airtight container, and keep it in the fridge for 4-5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
So good my family loved it. Will definitely make again.
Yay! I’m so glad you all loved it!
I like to eat pasta, this dish looks delicious. Thanks for sharing the recipe, I know a new dish with pasta.
This looks seriously delicious, and I love that you snuck so many veggies in!
Oh yeah, this is comfort food at its finest! That topping though!
The pasta looks insanely good but what really put me over the top is that crumb topping. LOVE!
We love baked pasta dishes, and my husband, especially, would go crazy for this one!
Any kind of baked pasta is my kind of dinner! This looks amazing!
So rich, so yummy! Love the combo of the veggies with that decadent sauce — then baking it all up!
You cracked me up with the “my spirit food” line! YUM on this!
Oh yeah… flavor explosion!! I just found tonight’s din din! Love this!