SARASOTA'S LIGHTER BAKED PASTA PRIMAVERA
Another Prevention Magazine recipe with a few changes. Since it was in my old recipe box, I presume that this is a quite a few years old, but it is still a great recipe. It is a very basic primavera but I love the creamy ricotta vs the heavy cream sauce. You can change up the "veggies" if you want, but this is pretty classic. Try to get a good quality tomato sauce which can really make a difference in the flavor. If you want, serve with some grilled chicken or steak; or just a nice green salad and some fresh baked bread. It is a great hearty casserole.
Provided by SarasotaCook
Categories Vegetable
Time 35m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Pasta -- Cook pasta according to package directions. Make sure to use plenty of salted water on medium heat in a large pot. Four (4) minutes before the pasta is done (according to directions) add the broccoli, cauliflower, and carrots right in the pot with the pasta and cook 2 minutes. Then to the same pot, add the mushrooms, squash (zucchini and yellow), asparagus and onions. Cook another 2 minutes. Drain well.
- Sauce -- As the pasta and vegetables are draining, add the tomato sauce, garlic, red pepper flakes, Italian seasoning and a pinch of salt and pepper to the pot and mix well and put back on the stove on medium low heat. Add the pasta and vegetables back in a mix to combine. Check for any additional seasoning if necessary (salt and pepper).
- Bake -- In a 13x9" pan, spray well with a non-stick spray. Add the pasta and vegetables and spread out evenly. Top with the ricotta and spread to cover the top of the dish. Then top with the tomato slices, next is the mozzarella, and lastly, the parmesan. Bake at 425 degrees on the middle shelf, uncovered for 15-20 minutes until bubbly and golden brown on top.
- Serve -- ENJOY! A nice hearty casserole.
Nutrition Facts : Calories 251.1, Fat 4.9, SaturatedFat 2.5, Cholesterol 14.3, Sodium 841.9, Carbohydrate 41, Fiber 6.1, Sugar 10.4, Protein 13.9
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