Primavera Casserole

Name: Primavera Casserole
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
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

Vegetarian Casserole Gastro-Pub

Time: 1 hour

Yield: 6 servings

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.

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