Creamy Alfredo, black beans, and melted cheese combine for a hearty, satisfying pasta bake for any night.
# What You'll Need:
→ 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 - 1 can (15 oz) 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. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cook pasta in a large pot of boiling salted water until al dente. Drain well and set aside.
03 - Melt the butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute.
04 - Gradually whisk in milk until smooth. Add garlic powder, salt, and pepper. Continue cooking and whisking until thickened, about 3 to 5 minutes.
05 - Remove from heat, add Parmesan and heavy cream, and stir until the Alfredo sauce is smooth and cheese is melted.
06 - In a large mixing bowl, toss together cooked pasta, black beans, half the mozzarella, half the cheddar, chopped parsley, dried oregano, smoked paprika, and the prepared Alfredo sauce until evenly coated.
07 - Transfer mixture to prepared baking dish. Evenly sprinkle remaining mozzarella and cheddar cheese over the top.
08 - Bake uncovered for 20 to 25 minutes, or until the cheese topping is bubbling and lightly golden.
09 - Allow to cool for 5 minutes before garnishing with extra parsley and serving.
