Sandy's Primavera Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Sandy's Primavera Casserole Recipe). Feel free to swap in your favorite vegetables for the ones used here.

Brief

Prep 20 mins

Cook: 37 mins

Total: 57 mins

Servings: 6

Yield: 9 cups

Sandy's Primavera Casserole Recipe

Ingredients

8 ounces shaped pasta such as gemilli

fusilli

or rotelle

3 tablespoons olive oil

1 large red bell pepper

cut into 1/2-inch dice

1 large yellow squash

quartered lengthwise

cut into 1/4-inch pieces

2 cloves garlic

thinly sliced

4 ounces sugar snap peas

strings removed

halved

6 asparagus spears

ends trimmed

cut into 1-inch pieces

2 tablespoons flour

1 teaspoon salt

2 cups milk

1 cup grape tomatoes

halved

1 cup grated Parmesan cheese

divided

⅓ cup chopped fresh basil

¼ cup panko bread crumbs

Margarita Jell-O Shots

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.

Step 2

Cook pasta according to package directions. Drain and transfer to a large bowl.

Step 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.

Step 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.

Step 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.

Nutritional Information

Sandy's Primavera Casserole Recipe

Servings Per Recipe:6

Calories: 350.1

% Daily Value *

Protein: 15.4g 31%

Carbohydrates: 44.1g 14%

Dietary Fiber: 3.8g 15%

Sugars: 6.6g

Fat: 13.5g 21%

Saturated Fat: 4.5g 23%

Cholesterol: 18.2mg 6%

Vitamin A Iu: 1599IU 32%

Niacin Equivalents: 5.2mg 40%

Vitamin B6: 0.3mg 16%

Vitamin C: 47.5mg 79%

Folate: 120.4mcg 30%

Calcium: 281.4mg 28%

Iron: 2.4mg 13%

Magnesium: 50.5mg 18%

Potassium: 455.8mg 13%

Sodium: 654mg 26%

Thiamin: 0.1mg 12%

Calories From Fat: 121.7

*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.