Rating: 5 stars
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Feel free to swap in your favorite vegetables for the ones used here.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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. 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.

Nutrition Facts

350 calories; protein 15.4g; carbohydrates 44.1g; fat 13.5g; cholesterol 18.2mg; sodium 654mg. Full Nutrition