Baked Penne Primavera
- SERVES
- 6
- COOK TIME
- 55 Min
Baked Penne Primavera is a favorite easy baked vegetable and pasta dish, thanks to its fresh-from-the-garden taste and creamy, fill-ya-up satisfaction.
What You'll Need
- 1 pound penne pasta
- 1 (10-3/4-ounce) can condensed cream of asparagus soup
- 1 1/4 cup milk
- 1 (0.7-ounce) package dry Italian dressing mix
- 1 (15-ounce) container ricotta cheese
- 3/4 cup grated Parmesan cheese, divided
- 2 (16-ounce) packages frozen Italian mixed vegetables, thawed
What to Do
- Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside. Coat a 9- x 13-inch baking dish with cooking spray.
- Meanwhile, in a large bowl, combine soup, milk, and dressing mix. Add ricotta cheese and 1/2 cup Parmesan cheese; mix well.
- Add cooked pasta and vegetables, and toss until well coated. Spoon into prepared baking dish then sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake 45 to 50 minutes, or until heated through.
Notes
- There are a variety of different combinations of frozen Italian mixed vegetables. If you have other mixed vegetable favorites, use them; any one will do.
- If you enjoyed this recipe, be sure to check out Easy Pasta Bake Recipes: 24 Ultimate Pasta Casseroles.
Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 626
- Calories from Fat 158
- Total Fat 18g 27 %
- Saturated Fat 9.3g 46 %
- Trans Fat 0.0g 0 %
- Protein 30g 60 %
- Amount Per Serving % Daily Value *
- Cholesterol 53mg 18 %
- Sodium 987mg 41 %
- Total Carbohydrates 88g 29 %
- Dietary Fiber 9.0g 36 %
- Sugars 7.6g 0 %
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
Mr Cooksalot
May 07, 2014
I made this and my kids loved it. I will make sure there are no Lima beans in my mix vegi's next time. It really warmed up nicely the next day. Loved it and kids are begging for me to make it again and soon.
roseirishrose54 58 92311
Mar 14, 2014
I watched Patti make this and had such a hard time keeping my fingers out of it to taste. This is really, really good and when I got home I made some more for myself and added a few thins like garlic and black olives as well as some spinach. This is a exceptional recipe, thanks MR. FOOD!! Love the vegetarian recipes.
IamMoni64 8478212
Nov 21, 2012
I'm making this for a vegetarian guest for Thanksgiving... I couldn't find Cream of Asparagus soup, so I'm going to use cream of onion soup and I'm also going to mix in some durkee onions. Hopefully that'll add more flavor, since the comments on here are mentioning it's bland. Hey, I'm trying to get as much done as possible so I'm not running around like and idiot tomorrow. Do you think I could assemble this ahead of time and then just pop it in the oven tomorrow?
kathyb0428 6005829
Oct 06, 2012
This dish is so much better with onions & garlic cloves diced. I too add sliced mushrooms & Italian seasoning!
cncteacher
Apr 11, 2012
As it is, it's a bit bland. Adding grilled chicken, mushrooms, and a bit of garlic powder should improve it.
Member 5422470
Apr 06, 2012
as is, not very good. very bland. could dr. it up, but then it would be a completely different recipe.
dogmom
Nov 19, 2010
This is an excellent one dish meal, it's fast and easy to make and is really good. I did make some adjustments to the ingredients I happened to have on hand. I added one package of Holmes jalapeno sausage, sliced and cut in half. I used cream of celery instead of cream of asparagus, but I added one can of cut asparagus. I also mixed all the cheese in the dish and stirred it at the half way cooking point. The mixed veggies I used were not Italian, they were just corn, carrots and peas.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
