Two classics meet to create a brand-new favorite! That’s the way to do it! This Primavera Casserole captures the creamy, refreshing, vegetable-packed pasta dish with the cheesy, crunchy topping of a casserole. The result is a vegetarian dish more nourishing and delicious than almost any meat course! It’s time to get primed for Primavera Casserole, and the second helping you’re going to enjoy!
Ingredients
- 8 ounces pasta, such as gemelli, fusilli, or rotelle
- 3 tablespoons olive oil
- 1 large red bell pepper, diced into 1/2-inch pieces
- 1 large yellow squash, quartered lengthwise and cut into 1/4-inch pieces
- 2 cloves garlic, thinly sliced
- 4 ounces sugar snap peas, strings removed, halved
- 6 asparagus spears, ends trimmed, cut into 1-inch pieces
- 2 tablespoons flour
- 1 teaspoon salt
- 2 cups milk
- 1 cup grape tomatoes, halved
- 1 cup parmesan cheese, grated, divided
- 1/3 cup fresh basil, chopped
- 1/4 cup panko breadcrumbs
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Spray a 9×13-inch baking dish with cooking spray.
Step 3 –Cook the pasta to al dente, according to the package directions.
Step 4 –Drain the pasta and transfer it to a large bowl.
Step 5 –Heat the oil in a large skillet over medium heat.
Step 6 –Add the bell pepper, the squash, and the garlic, stirring occasionally, until the pepper is crisp-tender, about 7-10 minutes.
Step 7 –Add the snap peas and the asparagus and cook, stirring, until the asparagus is crisp-tender, about 2 minutes.
Step 8 –In a bowl, whisk the flour and the salt together.
Step 9 –Add the milk and whisk until smooth.
Step 10 –Add the milk mixture to the skillet and bring it to a simmer over medium heat, stirring frequently, until the sauce is lightly thickened, about 3-5 minutes.
Step 11 –Pour the sauce mixture over the pasta.
Step 12 –Add the tomatoes, 3/4 cup of the parmesan, and the basil to the pasta mixture and stir until everything is combined.
Step 13 –Transfer the pasta mixture to the prepared baking dish.
Step 14 –Sprinkle the top of the casserole with the panko breadcrumbs and the remaining parmesan.
Step 15 –Bake until the top is lightly golden and the sauce is bubbling, about 15 minutes.
Step 16 –Serve.
