Sandy's Primavera Casserole recipe

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Ingredients

8 ounces shaped pasta such as gemilli, fusilli, or rotelle
3 tablespoons olive oil
1 large red bell pepper, cut into 1/2-inch dice
1 large yellow squash, quartered lengthwise, 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 grated Parmesan cheese, divided
⅓ cup chopped fresh basil
¼ cup panko bread crumbs

Nutrition Info

350.1 calories
carbohydrate: 44.1 g
cholesterol: 18.2 mg
fat: 13.5 g
fiber: 3.8 g
protein: 15.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 654 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

  2. Cook pasta according to package directions. Drain and transfer to a large bowl.

  3. Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.

  4. Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.

  5. Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

Recipe Yield

9 cups

Recipe Note

Feel free to swap in your favorite vegetables for the ones used here.

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