Sandy's Primavera Casserole recipe
All Recipes Main Dish Recipes Casserole Recipes Noodles
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 caloriescarbohydrate: 44.1 gcholesterol: 18.2 mgfat: 13.5 gfiber: 3.8 gprotein: 15.4 gsaturatedFat: 4.5 gservingSize: -sodium: 654 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Sandy's Primavera Casserole
Directions
-
Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
Cook pasta according to package directions. Drain and transfer to a large bowl.
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.
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.
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.