Coppola Feast

Two-Cheese Vegetable Alfredo Pasta Bake

Flavorful Recipes

Two-Cheese Vegetable Alfredo Pasta Bake paired with Diamond Collection Chardonnay

Casserole dish filled with Two-Cheese Vegetable-Alfredo Pasta Bake.


20min Prep, 40min Cook, 1H Total


  • 1 (16-oz) pkg bow-tie pasta
  • 1 (14.2-oz) pkg vegan Alfredo-style deluxe cheese sauce (such as Daiya)
  • ½ cup vegetable broth
  • 2 (8-oz) pkg nut-based ricotta cheese (such as Kite Hill)
  • 2 Tbsp chopped fresh parsley
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 (8-oz) pkg shredded vegan mozzarella cheese


  1. Preheat oven to 350°F. Cook pasta according to package directions.
  2. Stir together Alfredo sauce packets and broth in a bowl. Stir together ricotta and parsley in a second bowl. Toss hot cooked pasta with Alfredo mixture, yellow squash, and zucchini until coated.
  3. Spoon half of pasta mixture into a lightly greased 13- x 9-inch baking dish. Dollop with ricotta, and spread in an even layer. Top with remaining pasta mixture. Sprinkle with mozzarella.
  4. Bake 30 minutes or until bubbly.

Salsa-Ranch Wedge Salad
Side Dish Ingredients

  • ½ cup Ranch dressing
  • ¼ cup fresh salsa
  • 1 head iceberg lettuce

Side Dish Instructions

  1. Combine Ranch dressing and salsa. Cut lettuce into 6 wedges. Drizzle lettuce with Ranch mixture.


Your privacy is very important to us. Please review our privacy policy for more information.

Age Verification

In order to view the requested page you must be at least 21 years of age.

Shopping cart0
There are no products in the cart!
Continue shopping