Creamy Alfredo Pasta Bake with Fusilli and Green Peas

Pro tips

• Slightly undercook the fusilli (about 1 minute shy of al dente) since it will continue cooking in the oven.
• Warm the cream before adding it to the roux to prevent lumps and ensure a smooth sauce.
• Reserve 1 cup of pasta water and stir a few tablespoons into the Alfredo if the sauce seems too thick before baking.
• Check doneness by inserting a knife near the center; the pasta should be tender and the edges lightly golden.

Substitutions

• Green peas → frozen broccoli or thawed spinach (pat dry first)
• Heavy cream → half-and-half or whole milk mixed with a splash of cream (sauce will be lighter)
• Parmesan → Pecorino Romano (use slightly less; it's sharper)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions with a splash of milk to restore creaminess.

Equipment

baking dish (9x13 inch) · large pot for pasta · large saucepan for Alfredo sauce

Can I make this pasta bake ahead of time?

Yes. Assemble the bake up to 24 hours in advance, cover tightly, and refrigerate. Add 10–15 minutes to the baking time if baking from cold.

What type of pasta works best for this bake?

Fusilli's spiral shape holds the Alfredo sauce well, but penne or rigatoni are equally good substitutes for even coating.

How do I prevent the Alfredo sauce from becoming grainy?

Keep the heat moderate when making the sauce, add cheese slowly off-heat, and stir constantly. Avoid boiling once cream and cheese are combined.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months. Reheat covered in a 350°F oven for 20–25 minutes until warmed through.

What can I use instead of green peas?

Frozen broccoli, spinach, or asparagus work well. Thaw and pat dry before mixing into the sauce to avoid excess moisture.