Baked Pasta Primavera

Name: Baked Pasta Primavera
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 sheet Reynolds Wrap® Pan Lining Paper; 8 ounces dried fettuccine or linguine pasta; 1 cup shredded carrots*; 1 cup fresh or frozen peas; 1 cup sliced yellow squash; 1 cup fresh asparagus spears, cut into 1-inch pieces; 2 tablespoons butter; 2 tablespoons all-purpose flour; ½ teaspoon salt; 1 cup lowfat milk; ½ cup reduced-sodium chicken broth; 4 ounces herbed goat cheese; ½ cup cherry tomatoes, halved; ½ cup grated Parmesan cheese, divided; 1 tablespoon snipped fresh basil; 1 tablespoon snipped fresh oregano; ¼ cup sliced almonds

Rating: 4.47 stars

15 Ratings
12 Reviews
7 Photos

Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!

By Reynolds Kitchens(R)

Gallery

Recipe Summary

prep:

25 mins

cook:

20 mins

total:

45 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

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Step 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.
Step 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.
Step 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.
Step 5

Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Tips

* 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.

Nutrition Facts

Per Serving:

270 calories; protein 12.5g; carbohydrates 30.2g; fat 11.5g; cholesterol 25.9mg; sodium 368.5mg. Full Nutrition

Reviews (12)

Most helpful positive review

Texas Cook

09/30/2014

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 different form of pasta dried oregano avocado oil in place of butter veggie broth rather than chicken regular parchment paper. And some more significant subs: celery in place of asparagus queso fresco in place of goat cheese sun dried in place of cherry tomatoes fresh celery leaves in place of basil. My dish resulted in some milder flavors but was delicious none-the-less. With advance preparation I'd definitely make it with goat cheese and basil next time. I think the possibilities are broad for the types of veggies one could use. Read More

Helpful

(7)

Most helpful critical review

sequoia woman

05/02/2016

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 scarfed the leftovers for two packed lunches which is an accolade however as he usually gets bored quickly. Read More

Helpful

(1)

15 Ratings

5 star values: 10
4 star values: 2
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Texas Cook

09/30/2014

Helpful

(7)

EVEK

06/19/2015

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 carrots tomatoes or almonds and had to use feta in place of the goat cheese but it still came out perfectly. My family raved over it and my husband who generally doesn't like pasta went back for seconds. I would make it the same way again but add mushrooms next time. It seemed to be screaming for mushrooms. Read More

Helpful

(4)

isa3077

08/31/2015

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. Read More

Helpful

(2)

Becca

02/15/2015

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 cheese instead of goat cheese dried herbs instead of fresh and omitted the almonds. I ran out of time and wasn't able to bake it either but it was still very tasty. Next time I'll bake it though. Read More

Helpful

(2)

sequoia woman

05/02/2016

Helpful

(1)

Helen Deen

08/09/2018

Substituted smoked goods for goat cheese. Delicious Read More

Kathleen Klebe

05/27/2018

this had the potential to be really good but was too bland for our tastes. I added about a teaspoon of garlic powder and salt and black pepper and still wasn't flavorful enough for us. Good mix of veggies; I would leave off the almonds too. Read More

PeppermintP

01/14/2019

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 chicken it could be a main dish. Read More

Renée Reeves

05/23/2019

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. Read More

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All Reviews for Baked Pasta Primavera

- of Reviews

Baked Pasta Primavera

Servings Per Recipe: 8
Calories: 269.5

% Daily Value *

protein: 25 %

carbohydrates: 10 %

dietary fiber: 13 %

sugars:

fat: 18 %

saturated fat: 32 %

cholesterol: 9 %

vitamin a iu: 66 %

niacin equivalents: 33 %

vitamin b6: 9 %

vitamin c: 15 %

folate: 22 %

calcium: 17 %

iron: 11 %

magnesium: 16 %

potassium: 9 %

sodium: 15 %

thiamin: 13 %

calories from fat:

*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.

Reviews for: Photos of Baked Pasta Primavera

1 of 12

All Reviews

Texas Cook

09/30/2014

Helpful

(7)

EVEK

06/19/2015

Helpful

(4)

isa3077

08/31/2015

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.

Helpful

(2)

Becca

02/15/2015

Helpful

(2)

sequoia woman

05/02/2016

Helpful

(1)

Helen Deen

08/09/2018

Substituted smoked goods for goat cheese. Delicious

Kathleen Klebe

05/27/2018

PeppermintP

01/14/2019

Renée Reeves

05/23/2019

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.