Creamy Vegetable Alfredo Pasta Bake

1Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.

2Cook the penne pasta (1 pound) according to the package instructions until al dente. Drain and set aside.

3In a large skillet, melt the butter over medium heat. Add the garlic (3 cloves) and sauté for 1-2 minutes until fragrant.

4Stir in the flour and cook for another 1-2 minutes to make a roux.

5Gradually whisk in the heavy cream (1 cup) and vegetable broth (¼ cup) until smooth and thickened, about 5 minutes.

6Add the Parmesan cheese, oregano, basil, onion powder (1 teaspoon), black pepper (½ teaspoon), red pepper flakes (¼ teaspoon), nutmeg (¼ teaspoon), and paprika (¼ teaspoon). Stir until the cheese is melted and the sauce is well combined.

7In the same skillet, add the broccoli, bell peppers, mushrooms, and cherry tomatoes (1 cup). Cook for 5-7 minutes until the vegetables are slightly tender.

8Combine the cooked pasta with the vegetable and sauce mixture. Mix well to coat everything evenly.

9Transfer the pasta and vegetable mixture to the prepared baking dish. Top with mozzarella cheese and cover with foil.

10Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

11Garnish with fresh parsley before serving. Enjoy your creamy vegetable alfredo pasta bake!