Creamy Baked Pesto Pasta Primavera Recipe
Creamy Baked Pasta Primavera is the perfect baked pasta recipe filled with vegetables, pasta and a creamy herb sauce!
Servings: 6
Calories: 315kcal
Ingredients
- 8 oz. campanelle pasta
- 4 ounces fresh asparagus cut in 2" pieces, about 2 cups
- 1 (10 ounces) package frozen cream spinach, thawed
- 1 (8 ounces ) package garlic & herb gourmet spreadable cheese, at room temperature, such as President's Rondele*
- 1 cup (4 ounces ) shredded mozzarella or Fontina cheese, divided
- 1/2 cup milk
- 2 Tablespoons pesto
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 (14 ounces) 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, pesto, 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 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