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Creamy Baked Pasta Primavera

Creamy Baked Pasta Primavera is the perfect baked pasta recipe filled with vegetables, pasta and a creamy herb sauce! 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: baked pasta, pasta primavera
Servings: 6
Calories: 315kcal
Author: Gwynn Galvin

Ingredients

  • 8 oz. campanelle pasta
  • 4 ounces fresh asparagus cut in 2" pieces, about 2 cups
  • 1 (10 oz. ) pkg. frozen cream spinach, thawed
  • 1 (8 oz. ) pkg. garlic & herb gourmet spreadable cheese, at room temperature, such as President's Rondele*
  • 1 cup (4 oz. ) shredded mozzarella or Fontina cheese, divided
  • 1/2 cup milk
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper
  • 1 (14 oz.) can artichoke hearts, drained, quartered
  • 1/2 cup sundried tomatoes in oil, patted dry, chopped
  • 1/2 cup seasoned panko breadcrumbs

Instructions

  • Preheat oven to 375F. Coat 8-cup baking dish with cooking spray.
  • Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking time; drain.
  • Meanwhile, in large bowl combine spinach, spreadable cheese, 1/2 cup mozzarella, milk, salt and pepper, stirring until blended.
  • Add hot pasta with asparagus, artichoke hearts and sundried tomatoes, stirring until evenly coated. Transfer to prepared baking dish. Bake, covered, 25 minutes.
  • Uncover, top with Panko and remaining 1/2 cup mozzarella. Bake, uncovered, additional 10 minutes or until cheese is melted, breadcrumbs are golden and mixture is heated through.

Notes

Makes 6-8 servings

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 480mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 10mg | Calcium: 248mg | Iron: 2mg