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Sandy's Primavera Casserole


"Feel free to swap in your favorite vegetables for the ones used here."
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57 m servings 350 cals
Original recipe yields 6 servings (9 cups)

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  • Prep

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  1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
  2. Cook pasta according to package directions. Drain and transfer to a large bowl.
  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. 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. 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.


  • Cook's Note:
  • This dish can be assembled several hours ahead and chilled until ready to bake.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 350 calories; 13.5 g fat; 44.1 g carbohydrates; 15.4 g protein; 18 mg cholesterol; 654 mg sodium. Full nutrition

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Read all reviews 6
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This turned out to be an excellent meatless meal. The only things I did differently was to add about 1/3 of a cup of chopped onions with the other vegetables and some shredded cheddar cheese to...

Thanks Sandy, excellent recipe. Colorful and tasty. Summer squash is not in season here so used zucchini. Also added carrots, green beans and cauliflower. I also used small ditali pasta and t...

Excellent-doubled the recipe-added double or more vegetables. Instead of yellow squash used two medium zucchini and 8 oz . container of mushrooms and a red and yellow pepper. Didn't have grape ...

This is a versatile recipe. The ingredients come together beautifully. I really followed it as written and served it with roasted chicken.

I added Indian eggplant, carrots and doubled the asparagus. So good!

I substituted more common vegetables like carrots,etc. and added some shredded cheddar cheese when simmering the flour and milk with the vegetables. What an easy way to have a nice, thick, deli...