Baked Alfredo Penne Pasta

Baked Alfredo penne pasta

Dice ginger and Sauté in a large skillet along with Hing with olive oil over medium heat. Add shredded carrots, zucchini colored bell pepper ( you also add broccoli, spinach and cauliflower - I didn’t have them). Season them lightly with salt and pepper. Set the sautéed vegetables aside.
Bring a large pot of water to a boil for the pasta. Cook the pasta according to the package directions and drain the pasta in a colander.
While the pasta is cooking, prepare the Alfredo sauce. Add the butter and flour to a medium saucepot. Melt the butter over medium heat and use a whisk to incorporate the flour as the butter melts. Allow the flour and butter mixture to begin to bubble. Continue to whisk and cook the mixture for two minutes. If it begins to brown, move on to the next step immediately.
Whisk the milk (1 cup milk for 1 tbsp flour and 1 tbsp butter) into the butter and flour mixture. Also stir in the nutmeg, salt, and some freshly cracked pepper.
Allow the milk to come up to a simmer over medium heat, making sure to whisk frequently to prevent scorching on the bottom.
When the milk comes up to a simmer it will begin to thicken.
When the sauce is thick enough turn the heat down to low and whisk in the parmesan cheese until it is melted and the sauce is thick. Turn the heat off.
Preheat the oven to 375 degrees. Return the well-drained pasta to the large pot with the heat turned off. Add the sautéed vegetables and the white sauce. Stir until everything is well combined and coated in the sauce. Pour the mixture into a casserole dish Sprinkle the shredded cheese on top and add some mozzarella cheese and bake in a preheated 375-degree oven for 30 minutes.
Offer and serve hot.