Sandy's Primavera Casserole

Sandy's Primavera Casserole

from allrecipes.com
57 min
350 kcal / serving

Shaped pasta with lots of veggies (use what you have) in a creamy sauce with Parmesan and tomatoes is baked with a crispy panko topping.

Ingredients

  • 8 ouncesshaped pasta such as gemilli, fusilli, or rotelle
  • 3 tablespoonsolive oil
  • 1 largered bell pepper, cut into 1/2-inch dice
  • 1 largeyellow squash, quartered lengthwise, cut into 1/4-inch pieces
  • 2 clovesgarlic, thinly sliced
  • 4 ouncessugar snap peas, strings removed, halved
  • 6asparagus spears, ends trimmed, cut into 1-inch pieces
  • 2 tablespoonsflour
  • 1 teaspoonsalt
  • 2 cupsmilk
  • 1 cupgrape tomatoes, halved
  • 1 cupgrated parmesan cheese, divided
  • ⅓3334326744 cup chopped fresh basil
  • ¼ cuppanko bread crumbs

Directions

  1. 1

    Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

  2. 2

    Cook pasta according to package directions. Drain and transfer to a large bowl.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.