Save It A creamy comforting pasta bake featuring a rich Alfredo sauce hearty black beans and gooey melted cheese. This dish is perfect for an easy satisfying weeknight dinner that brings together the best of American-Italian fusion.
The first time I made this Alfredo Black Bean Pasta Bake my family was skeptical about combining Alfredo sauce with black beans. But after one bite everyone agreed that the flavors work beautifully together. It's been requested many times since on chilly nights when we want pure comfort food.
Ingredients
- Pasta: 300 g (10 oz) penne or rigatoni pasta
- Alfredo Sauce: 2 tbsp unsalted butter 2 tbsp all-purpose flour 2 cups (480 ml) whole milk 1 cup (100 g) grated Parmesan cheese 1/2 cup (120 ml) heavy cream 1/2 tsp garlic powder 1/4 tsp ground black pepper 1/4 tsp salt
- Filling (Toppings): 1 can (400 g / 15 oz) black beans drained and rinsed 1 cup (100 g) shredded mozzarella cheese 1/2 cup (50 g) shredded cheddar cheese 1/4 cup (20 g) chopped fresh parsley 1/2 tsp dried oregano 1/2 tsp smoked paprika
Instructions
- Preheat Oven:
- Preheat your oven to 190°C (375°F). Grease a 23x33 cm (9x13 inch) baking dish.
- Cook Pasta:
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Prepare Alfredo Sauce:
- In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook for 1 minute stirring constantly.
- Add Milk & Season:
- Gradually whisk in the milk until smooth. Stir in the garlic powder salt and pepper. Cook whisking often until the sauce thickens (about 3–5 minutes).
- Finish Sauce:
- Remove from heat and stir in Parmesan and heavy cream until melted and smooth.
- Mix Together:
- In a large bowl combine the cooked pasta black beans half the mozzarella half the cheddar parsley oregano paprika and the Alfredo sauce. Mix well.
- Transfer & Top:
- Pour the mixture into the prepared baking dish. Sprinkle the remaining mozzarella and cheddar on top.
- Bake:
- Bake for 20–25 minutes or until the cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes. Garnish with extra parsley before serving.
Save It When my kids help mix everything together before baking we bond over creating something delicious as a family. Watching their excitement when it comes out bubbling hot makes this bake extra special at the dinner table.
Required Tools
You will need a large pot medium saucepan whisk large mixing bowl and a baking dish (23x33 cm 9x13 inch) for this recipe.
Allergen Information
This dish contains dairy (milk cream cheese) and wheat (flour pasta). If you use store-bought Alfredo sauce or cheese always check for possible hidden allergens.
Nutritional Information
Each serving provides about 585 calories 23 g total fat 67 g carbohydrates and 26 g protein.
Save It This Alfredo Black Bean Pasta Bake is perfect for cozy nights when you crave creamy comfort food. Enjoy the rich flavors and gooey melted cheese with every bite.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, you can substitute penne or rigatoni with any medium-shaped pasta preferred, adjusting cooking time as needed.
- → What other beans work in this dish?
Kidney beans or cannellini beans are good alternatives, offering similar texture and flavor to black beans.
- → Is it possible to make this gluten-free?
Simply use gluten-free pasta and flour to keep the dish suitable for gluten-sensitive diets.
- → Can I add extra vegetables?
Sautéed mushrooms or spinach mix well and add more depth and nutrition to the pasta bake. Add before baking.
- → Which cheese combinations work best?
Moisture-rich mozzarella and sharp cheddar provide a classic balance, but provolone or Gruyère add great flavor too.
- → How do I reheat leftovers?
Reheat in the oven covered with foil at 180°C (350°F) until heated through, or microwave portions for quick serving.