Spring Pasta Bake: Warm-Weather Winner!

Even when the summer heat takes a break, you can still enjoy the comforting warmth of oven-baked dishes. And what better way to celebrate a slightly cooler day than with a cheese-laden creation that also incorporates the freshness of the season? Enter the pasta primavera casserole, a delightful dish that bridges the gap between summer flavors and oven-baked comfort.

A Summery Twist on Comfort Food

Oven-baked dishes are a welcome treat any time of year, especially on those days when the sun decides to hide behind the clouds. On those cooler, perhaps even rainy, summer days, a pasta primavera casserole is the perfect solution. This dish features pasta – penne being a popular choice – combined with a medley of fresh, seasonal vegetables and, of course, a generous helping of cheese. It's an ideal meal for those cozy evenings when you're looking for something satisfying without spending hours in the kitchen.

Easy to Make, Delicious to Eat

This pasta primavera casserole is incredibly simple to prepare and comes together quickly. Here’s how to make it:

1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your preferred pasta shape (penne, rotini, or farfalle work well) and cook until it's just al dente. Drain the pasta and set it aside.
2. Prepare the Vegetables: While the pasta is cooking, get your vegetables ready. Cut broccoli into florets, slice a bell pepper into strips, and halve some cherry tomatoes.
3. Blanch the Broccoli: Briefly blanch the broccoli florets in boiling salted water for about 2-3 minutes. This helps to tenderize them and enhance their vibrant green color. Drain the broccoli.
4. Create the Creamy Sauce: In a separate bowl, whisk together heavy cream, vegetable broth, minced garlic, and chopped fresh basil. Season with salt and pepper to your liking.
5. Assemble the Casserole: In a large casserole dish, combine the cooked pasta, blanched broccoli, bell pepper strips, halved cherry tomatoes, and frozen peas. Pour the cream sauce evenly over the pasta and vegetables, ensuring everything is well coated.
6. Cheese It Up!: Generously sprinkle shredded or torn mozzarella cheese over the top of the casserole.
7. Bake to Perfection: Bake in a preheated oven at 400°F (200°C) for approximately 20 minutes, or until the cheese is melted, bubbly, and golden brown.

Your delicious pasta primavera casserole is now ready to be enjoyed!

Serving Suggestions and Variations

For an extra touch of freshness, serve the casserole with a crisp, green salad.

Don't like bell peppers? No problem! Feel free to substitute other vegetables of your choice. Blanched green beans, cauliflower florets, or even sliced zucchini would be excellent additions. The beauty of this casserole lies in its adaptability to your personal preferences and the seasonal vegetables available to you.

Pasta Primavera Casserole Recipe

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 4

Ingredients:

• ⅔ of a 1-lb box (10.5 oz) pasta (penne, rotini, or farfalle recommended)
• Salt
• 1 small head of broccoli
• 1 red bell pepper
• 1 cup cherry tomatoes
• 1 garlic clove
• 1 handful of fresh basil leaves
• ¾ cup frozen peas
• ¾ cup heavy cream
• ½ cup vegetable broth
• 2 cups mozzarella cheese, shredded or torn
• Pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cook the pasta in plenty of salted water until just al dente, drain, and set aside.
3. While the pasta cooks, prepare the vegetables: Cut the broccoli into small florets, slice the bell pepper into strips, and halve the cherry tomatoes. Mince the garlic clove. Chop the basil leaves.
4. Blanch the broccoli in boiling salted water for 2–3 minutes, then drain.
5. In a bowl, combine heavy cream, vegetable broth, basil, and minced garlic. Season with salt and pepper.
6. In a large casserole dish, combine the cooked pasta, broccoli, bell pepper, tomatoes, and peas. Pour the cream mixture evenly over the pasta and vegetables, and mix well.
7. Sprinkle generously with mozzarella cheese and bake for about 20 minutes, or until the cheese is golden brown and the casserole is bubbly.