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My review
Baked Pasta Primavera
58k
Reynolds Kitchens®
"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 269Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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.
- 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
Read all reviews 1215 Ratings
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Most helpful positive review
9/30/2014
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...
Most helpful critical review
5/1/2016
Substantial and easy to make, but bland. A recipe that I'd try again as a building block, though--just need to figure out how to pep it up. Double/triple the fresh herbs? More salt? My 17yo sca...
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9/30/2014
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...
6/19/2015
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...
8/31/2015
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.
2/15/2015
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...
5/1/2016
Substantial and easy to make, but bland. A recipe that I'd try again as a building block, though--just need to figure out how to pep it up. Double/triple the fresh herbs? More salt? My 17yo sca...
5/22/2019
great recipe. I used what I had on hand. I substituted Dill havarti instead of goat cheese. I also omitted the tomatoes. I used rotini instead of fettuccine. it really turned out nice.
1/14/2019
I used bow tie pasta. Roasted the yellow squash, zucchini, asparagus in olive oil and mrs dash + added red and green bell peppers roasted with the vegetables. It’s was great! If you add chicke...
12/17/2018
Wholesome and full of color! Will definitely add to my dinner repertoire.