Baked Pasta Primavera

Baked Pasta Primavera

4

"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

45 m servings 269 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap(R) 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.

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.

Reviews

4

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...

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 chees...

The sauce was fabulous. I used garlic herbed goat cheese and I think that's what really made it. I also love that you can adapt it to use any veggies you like.

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 carr...