Recipes › Pasta › Baked Pasta Primavera Recipe

Baked Pasta Primavera Recipe

Recipe by Pedro M. A. Neves

Baked Pasta Primavera is a vibrant Italian-inspired casserole that celebrates seasonal vegetables layered with tender pasta and a light béchamel sauce. This elegant dish combines the freshness of spring vegetables with melted cheese and herbs for a wholesome, satisfying main course that works for both weeknight dinners and entertaining.

Ingredients

• 400g penne or rigatoni pasta
• 300g fresh zucchini, sliced into half-moons
• 250g cherry tomatoes, halved
• 200g fresh green beans, cut into 5cm pieces
• 150g red bell pepper, diced
• 100g mushrooms, sliced
• 40g butter
• 40g all-purpose flour
• 500ml whole milk, warmed
• 100g Parmigiano-Reggiano cheese, grated
• 50g fresh parsley, chopped
• 30g fresh basil, chopped
• 3 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 50g panko breadcrumbs

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook until just al dente (about 2 minutes less than package directions). Drain and set aside, reserving 120ml pasta water.

2. Meanwhile, heat olive oil in a large sauté pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add sliced mushrooms and cook for 3 minutes until beginning to soften.

3. Add zucchini, green beans, bell pepper, and cherry tomatoes to the pan. Sauté for 6-7 minutes, stirring occasionally, until vegetables are tender-crisp. Season with salt and pepper. Transfer to a bowl and set aside.

4. In the same pan, melt butter over medium heat. Whisk in flour to create a roux, stirring constantly for 1 minute until pale golden and fragrant.

5. Gradually pour in warm milk while whisking continuously to prevent lumps. Continue cooking and stirring for 5-6 minutes until the sauce thickens enough to coat the back of a spoon. Stir in nutmeg, half of the Parmigiano-Reggiano, reserved pasta water, parsley, and basil. Taste and adjust seasoning.

6. Preheat oven to 190°C (375°F). In a large baking dish (approximately 9x13 inches or 23x33cm), combine cooked pasta, béchamel sauce, and sautéed vegetables. Fold gently until evenly distributed.

7. In a small bowl, combine remaining Parmigiano-Reggiano with panko breadcrumbs. Sprinkle evenly over the pasta mixture.

8. Bake uncovered for 20-25 minutes until the top is golden brown and the edges are bubbling. Remove from oven and let rest for 5 minutes before serving.

Substitutions

• For dairy-free: Replace béchamel with a cashew cream sauce (blend soaked cashews with vegetable broth and nutritional yeast) and use dairy-free parmesan alternative
• For gluten-free: Substitute pasta with gluten-free penne and replace wheat flour with cornstarch or rice flour in the roux
• For vegetable variations: Swap green beans for asparagus, add diced eggplant, or include roasted broccoli florets
• For lower fat: Use half milk and half vegetable broth, and reduce butter to 30g

Tips

• Prepare all vegetables before starting to cook so assembly moves quickly and vegetables don't overcook while waiting
• Cook pasta 2 minutes under the package time to prevent mushiness when baked—carryover cooking in the oven will finish it perfectly
• Warm the milk before whisking into the roux to prevent lumps and ensure a smooth béchamel sauce

While "Primavera" means spring in Italian and traditionally refers to fresh pasta with seasonal vegetables, this baked version emerged in Italian-American cooking as a way to transform the lighter dish into a more substantial, family-style casserole suitable for hearty appetites and cooler months.

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