Baked Pasta Primavera Recipe -
Baked Pasta Primavera Recipe
  • READY IN 45 mins

Baked Pasta Primavera

Recipe by  

"Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  1. Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  2. Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
  3. Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
  4. Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
  5. Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Kitchen-Friendly View


  • * You can use any or all of these veggies for a total of 4 cups.
  • Bake this dish for your family and they'll swear it came straight from Italy! Use pan lining paper to fit your favorite baking pan and avoid those baked on messes. Simply flip your pan over and press a sheet of pan lining paper around it. Next, remove the paper, flip the pan over and drop the paper inside. Then you just have to crimp the edges around the rim of the pan, fill it with your pasta and bake. When you're done, simply toss out the pan lining paper and rinse the pan.

Reviews More Reviews

Sep 30, 2014

Easy to make, and a very adaptable recipe. It really does make about 8 servings. It did take longer to assemble than the 25 minutes, though. I had to make some minor subs based on what I had: a different form of pasta, dried oregano, avocado oil in place of butter, veggie broth rather than chicken, regular parchment paper. And some more significant subs: celery in place of asparagus, queso fresco in place of goat cheese, sun dried in place of cherry tomatoes, fresh celery leaves in place of basil. My dish resulted in some milder flavors but was delicious none-the-less. With advance preparation, I'd definitely make it with goat cheese and basil next time. I think the possibilities are broad for the types of veggies one could use.

Feb 15, 2015

This was really good. I made some changes, but it was still great, and it will be going on our regular menu rotation. I used veggies I had on hand, vegetable broth instead of chicken, feta cheese instead of goat cheese, dried herbs instead of fresh, and omitted the almonds. I ran out of time and wasn't able to bake it either, but it was still very tasty. Next time I'll bake it though.


4 Ratings

Jun 19, 2015

I had radiatore pasta, chicken, yellow squash, and asparagus, so I search for a pasta dish for those other ingredients and came up with this one, and I am so glad I found it! I did not add carrots, tomatoes, or almonds and had to use feta in place of the goat cheese, but it still came out perfectly. My family raved over it, and my husband, who generally doesn't like pasta, went back for seconds. I would make it the same way again but add mushrooms next time. It seemed to be screaming for mushrooms.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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