Creamy Tuscan Pasta Bake
Baked pasta dish with cream sauce, Italian herbs, and swappable vegetables and proteins. Assembled in a single pan and baked until bubbly.
Ingredients
Method
Preheat oven to 375°F. Cook pasta according to package directions; drain and set aside.
Heat 3 tbsp olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add diced zucchini and cook for 4 minutes, stirring occasionally. Add spinach and cherry tomatoes; cook until spinach wilts, about 2 minutes.
If including ground turkey, brown 1 lb in the skillet before adding vegetables; break it apart and cook until no longer pink, about 5 minutes. Drain excess fat, then proceed with vegetables.
Pour heavy cream into the skillet with vegetables. Add 3/4 cup grated Parmesan, fresh basil (or Italian seasoning), salt, and black pepper. Stir constantly over low heat for 2 minutes until cheese melts and sauce thickens slightly. Do not boil.
Combine cooked pasta and creamy sauce in a 9x13 baking dish. Mix gently until pasta is evenly coated. Spread in an even layer.
Sprinkle remaining 1/4 cup grated Parmesan evenly over the top.
Bake uncovered for 25–35 minutes until the top is golden and edges bubble. Let rest 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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