Baked Pasta Primavera Recipe - Allrecipes.com
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
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  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.
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Footnotes

  • * You can use any or all of these veggies for a total of 4 cups.
  • REYNOLDS KITCHENS TIP:
  • 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.
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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.

 

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Nutrition

  • 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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