Spring Pasta Primavera Bake
The Spring Pasta Primavera Bake brings together the colorful bounty of spring and the comforting embrace of a classic pasta bake. This dish features layers of tender pasta, crispy vegetables, and a rich, cheesy sauce, making it a perfect harmony of flavors and textures.
Ingredients
- 12 oz Pasta (fusilli or penne)
- 3 tbsp Olive oil
- 1 medium Onion (chopped)
- 2 Bell peppers (sliced)
- 1 medium Zucchini (sliced)
- 1 cup Asparagus (cut into 2-inch pieces)
- 1 cup Cherry tomatoes (halved)
- 3 cloves Garlic (minced)
- 1 tsp Italian seasoning
- 1 cup Ricotta cheese
- 2 cups Shredded mozzarella cheese
- ½ cup Parmesan cheese (grated)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Sauté chopped onion in olive oil over medium heat for 2-3 minutes. Add bell peppers, zucchini, and asparagus, cooking for 5-7 minutes. Add cherry tomatoes and garlic, cooking for another minute. Season with salt, pepper, and Italian seasoning.
- In a large bowl, combine cooked pasta and sautéed vegetables. Fold in ricotta cheese until mixed well.
- In a greased baking dish, layer half of the pasta mixture, sprinkle half of the mozzarella and parmesan on top, add the remaining pasta and vegetables, and finish with the rest of the cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
You can make this dish ahead of time and store it in the refrigerator until you're ready to bake. Experiment with different cheeses and vegetables to customize your bake.