Recipe Background
Classic American dish in a classic American preparation; nothing could be better! Pasta Primavera Bake takes the distinct vegetarian favorite and elevates it with warm and inviting tender pasta, fresh vegetables, a wonderfully creamy cheese sauce, and a crunchy breadcrumb topping all baked together! Enjoy Pasta Primavera Bake and feel all the nourishing, homey goodness wash over your taste buds!
Classic American dish in a classic American preparation; nothing could be better! Pasta Primavera Bake takes the distinct vegetarian favorite and elevates it with warm and inviting tender pasta, fresh vegetables, a wonderfully creamy cheese sauce, and a crunchy breadcrumb topping all baked together! Enjoy Pasta Primavera Bake and feel all the nourishing, homey goodness wash over your taste buds!
Ingredients
- 10 ounces bow tie pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 cup dry white wine
- 2 1/2 cups 2% milk
- 2 cups Monterey Jack cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 4 cups assorted fresh vegetables of your choice, such as peas and asparagus
- 1/4 cup breadcrumbs
- 2 tablespoons parmesan cheese
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch casserole dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil.
- Cook the pasta to al dente, according to the package directions.
- Reserve 1 cup of the pasta water and drain the pasta well.
- In a large skillet over medium heat, melt the butter.
- Whisk the flour into the melted butter and cook until the flour is incorporated, about 2 minutes.
- Add the wine to the flour mixture and cook, while whisking, until the sauce becomes a smooth paste.
- Slowly pour the milk into the wine mixture, whisking continuously, until the sauce begins to thicken.
- Add the cheese to the sauce mixture and cook, while stirring continuously, until the cheese is melted.
- Sprinkle the sauce mixture with the salt, the pepper, and the garlic powder and stir to combine.
- Slowly add the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. You may not need to use all of the pasta water.
- Add the cooked pasta and the vegetables to the thickened sauce mixture and toss well to coat.
- Pour the pasta mixture into the prepared casserole dish.
- Top the pasta mixture with the breadcrumbs and the parmesan cheese.
- Bake the pasta mixture, uncovered, until hot and bubbly, about 20 minutes.
- Serve.
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