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Creamy Baked Pasta Primavera
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

Creamy Baked Pasta Primavera is the perfect baked pasta recipe filled with vegetables, pasta and a creamy herb sauce! 

Course: Main Course
Servings: 6
Author: Gwynn Galvin
  • 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
  1. Preheat oven to 375F. Coat 8-cup baking dish with cooking spray.
  2. Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking time; drain.
  3. Meanwhile, in large bowl combine spinach, spreadable cheese, 1/2 cup mozzarella, milk, salt and pepper, stirring until blended.
  4. Add hot pasta with asparagus, artichoke hearts and sundried tomatoes, stirring until evenly coated. Transfer to prepared baking dish. Bake, covered, 25 minutes.
  5. 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.
Recipe Notes

Makes 6-8 servings