Sunday Slow Baked Vegetable Alfredo

Name: Sunday Slow Baked Vegetable Alfredo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup sliced carrots; 1 cup zucchini, diced; 1 cup bell peppers, chopped; 2 cups cooked pasta (penne or fettuccine); 2 cups Alfredo sauce; 1 cup shredded mozzarella cheese; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Baked Food

I love preparing this Sunday Slow Baked Vegetable Alfredo as it brings my family together for a cozy meal. The combination of fresh vegetables layered in creamy Alfredo sauce and baked to perfection creates a satisfying dish that everyone enjoys. Each bite is a symphony of flavors that fills the house with warmth and delight during our family gatherings. It’s a meal that showcases the beauty of simple ingredients and allows us to savor every moment at the table.

Created by

Philippa Grantley

Last updated on 2026-01-14T00:49:36.534Z

When I first tried creating a baked vegetable dish, I was astounded by how well the flavors meld together over time in the oven. Baking allows the vegetables to soften and release their juices, infusing the creamy Alfredo sauce with deeper flavors that you simply wouldn’t achieve by cooking them on the stove. It was a game changer that made this dish a regular in my kitchen.

During one of my attempts, I discovered that adding a mix of seasonal veggies, like zucchini and bell peppers, enhances the texture and adds vibrant colors. Baking them slowly at a low temperature really allows those flavors to develop while providing a perfect backdrop for the luscious sauce. This experience taught me the importance of patience in cooking!

Why You'll Love This Recipe
A rich and creamy Alfredo sauce that envelops every piece of vegetable.
A rainbow of flavors from fresh, seasonal vegetables.
Simply throw the ingredients in the oven for a hands-off cooking experience.

Choosing the Right Vegetables

The beauty of Sunday Slow Baked Vegetable Alfredo lies in its adaptability. You can customize the vegetable selection based on your family’s preferences or seasonal availability. For instance, adding asparagus in spring or fresh tomatoes in summer can elevate the dish. Similarly, if you’re looking to include more hearty vegetables, consider adding eggplant or mushrooms, which add texture and depth to the overall flavor profile.

Since the cooking time can affect different vegetables uniquely, start with firmer options like carrots and bell peppers, as they require longer baking. The key is ensuring all vegetables are cut to a similar size for even cooking. I often recommend dicing zucchini a bit larger than the others, as it tends to soften more quickly, resulting in varying textures throughout the dish.

Perfecting Your Alfredo Sauce

The Alfredo sauce is the heart of this dish, and its quality greatly affects the final outcome. For an ultra-creamy texture, consider using a combination of heavy cream and cream cheese in place of standard Alfredo sauce. This creates a richer sauce that will beautifully coat the vegetables and pasta. If you're looking to lighten things up, a low-fat cream or a homemade white sauce using milk and flour can work, though it may not be as rich in flavor.

Additionally, elevating the flavor of your sauce can be as simple as adding freshly grated Parmesan cheese for a nutty depth. If you're making this dish dairy-free, you can opt for cashew cream or a store-bought vegan Alfredo sauce, which also complements the array of vegetables perfectly while maintaining creaminess.

Ingredients

Gather your ingredients before you start cooking to make the process smooth and enjoyable.

Ingredients for Sunday Slow Baked Vegetable Alfredo

2 cups broccoli florets
1 cup sliced carrots
1 cup zucchini, diced
1 cup bell peppers, chopped
2 cups cooked pasta (penne or fettuccine)
2 cups Alfredo sauce
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish

Ensure your ingredients are well-prepared to avoid any delays once you start assembling the dish.

Instructions

Preparing the dish in the right order will ensure a smooth cooking process.

Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature is key to achieving a perfectly baked dish.

Prepare the Vegetables

In a large bowl, combine the broccoli, carrots, zucchini, and bell peppers. Season them with salt, pepper, and garlic powder for extra flavor.

Assemble the Dish

In a baking dish, layer the cooked pasta at the bottom. Top it with the seasoned vegetables and pour the Alfredo sauce over the top. Sprinkle with shredded mozzarella cheese.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving for added flair.

Allowing the baked dish to rest for a few minutes before serving enhances the flavors.

Pro Tips

Feel free to swap out the vegetables based on what you have on hand. Seasonal veggies work best for maximum flavor.

Make-Ahead Tips

If you have a busy schedule, this dish can be a great make-ahead option. Prepare the entire casserole up to the point of baking, then cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to two days. Just remember to let it sit at room temperature for about 20 minutes before baking to ensure even cooking and to avoid a cold center.

For longer storage, consider freezing the unbaked casserole. To do this, wrap it tightly in plastic wrap and a layer of foil, freezing for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator before baking. It might require an extra 10-15 minutes in the oven if not completely thawed.

Serving Suggestions

I love serving this Slow Baked Vegetable Alfredo with a side salad to add a fresh crunch. A simple arugula or spinach salad with a light vinaigrette complements the richness of the dish. Additionally, serving it alongside garlic bread enhances the experience, soaking up any extra Alfredo sauce left on your plate.

To add a gourmet touch, consider garnishing the baked dish with toasted pine nuts or a drizzle of truffle oil right before serving. These small additions can elevate the flavors and provide a delightful contrast to the creamy texture.

Questions About Recipes

→ Can I use store-bought Alfredo sauce?

Absolutely! Store-bought Alfredo sauce can save you time, and there are many flavorful options available.

→ Is this dish suitable for meal prep?

Yes! This recipe is great for meal prep; you can store portions in the fridge for up to 3 days.

→ What can I serve with this dish?

A simple green salad or garlic bread would complement this dish perfectly!

→ Can I make this vegan?

Yes! Substitute the Alfredo sauce with a vegan version and use plant-based cheese for a vegan-friendly meal.