Sandy's Primavera Casserole

Name: Sandy's Primavera Casserole
Prep time: 20 min
Cook time: 37 min
Yield: 6
Ingredients: 8 ounces shaped pasta such as gemilli, fusilli, or rotelle; 3 tablespoons olive oil; 1 large red bell pepper, cut into 1/2-inch dice; 1 large yellow squash, quartered lengthwise, 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 grated Parmesan cheese, divided; 1/3 cup chopped fresh basil; 1/4 cup panko bread crumbs

⏱️ Ready in 57 min 🥄 Prep 20 min 🔥 Cook 37 min 👥 6 servings 👁️ 22 views

Sandy's Primavera Casserole is an impressive dinner you can prepare in just 57 minutes. Made with 8 ounces shaped pasta such as gemilli, fusilli, or rotelle, 3 tablespoons olive oil, 1 large red bell pepper, cut into 1/2-inch dice, 1 large yellow squash, quartered lengthwise, cut into 1/4-inch pieces and 2 cloves garlic, thinly sliced, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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🔗 Recipe adapted from AllRecipes

#Casserole #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 37 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 350

% Daily Value*

Total Fat 13.5g 17%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 654mg 28%

Total Carbohydrate 44.1g 16%

Dietary Fiber 3.8g 14%

Total Sugars 6.6g

Protein 15.4g 31%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat oven to 400 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Cook pasta according to package directions.

Drain and transfer to a large bowl.

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.

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.

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.