Creamy pasta bake with Alfredo sauce, black beans, and melted cheese. Perfect for simple, hearty vegetarian dinners.
# Ingredient List:
→ Pasta
01 - 10 oz penne or rigatoni pasta
→ Alfredo Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 cup grated Parmesan cheese
06 - 1/2 cup heavy cream
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon ground black pepper
09 - 1/4 teaspoon salt
→ Filling & Toppings
10 - 15 oz canned black beans, drained and rinsed
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup shredded cheddar cheese
13 - 1/4 cup chopped fresh parsley
14 - 1/2 teaspoon dried oregano
15 - 1/2 teaspoon smoked paprika
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish with butter or nonstick spray.
02 - Boil pasta in generously salted water until al dente. Drain thoroughly and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add flour, whisking constantly for 1 minute until lightly golden.
04 - Gradually pour in milk, whisking until smooth. Add garlic powder, salt, and black pepper. Simmer, stirring often, until sauce thickens (about 3–5 minutes).
05 - Remove from heat. Blend in grated Parmesan cheese and heavy cream until fully melted and sauce is creamy.
06 - In a large mixing bowl, combine cooked pasta, black beans, half each of the mozzarella and cheddar cheeses, parsley, oregano, smoked paprika, and prepared Alfredo sauce. Mix until fully incorporated.
07 - Spread mixture evenly in prepared baking dish. Scatter remaining mozzarella and cheddar cheeses over the top.
08 - Bake uncovered for 20–25 minutes until cheese is bubbly and golden brown.
09 - Allow to cool for 5 minutes. Garnish generously with additional parsley before serving.
