About
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 9x13-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.
