Get a good helping of veggies in this filling, one-pan, NO-BOIL Primavera Pasta Casserole recipe. Just toss everything in a bowl and bake for a complete, vegetarian meal in one.
The BEST pasta casserole!
You know I’m a big fan of stews. This pasta casserole is no exception. You toss everything in a casserole dish or casserole dish and bake. Yes, you can bake pasta without pre-cooking it! In fact, with the right ratio, you can cook your pasta and veggies at the same time.
A tired cook’s dream, this Primavera Pasta Casserole can feed your whole family (kids love it!). Not only is it filling, but it’s also packed with veggies, making it a meal in one. Definitely add this to the list of recipes for your non-cooking partner because I promise they can handle it!
What is Pasta Primavera?
Pasta Primavera is an Italian-American dish that combines pasta and fresh spring vegetables. “Primavera” means “spring” in Italian, so this dish is traditionally made with spring vegetables that vary depending on where you live. Here’s California (which is spring all year round), we added veggies like asparagus, squash, and peppers. This pasta casserole can also be made with whatever veggies you have on hand. More on that below.
Ingredients in a pasta casserole
- Whole wheat penne – Stick to whole wheat or regular wheat pasta. I like whole grains because they’re a great source of fiber. Brown rice noodles will work, but you will need to adjust the baking time. Feel free to substitute with ziti or rigatoni pasta if desired.
- zucchini – perfect for all the zucchini from your garden. Halve the zucchini lengthwise, then cut into crescents.
- asparagus – Cut off the end and then cut into bite-sized pieces.
- paprika – any color works!
- pasta sauce – Make your own or use store bought ones. I usually reach for Rao’s marinara sauce, but any red sauce will work!
- vegetable broth – I mostly use low-sodium vegetable broth.
- Italian spice – a blend of spices and herbs that goes perfectly with the other ingredients.
- garlic powder – one of my favorite savory spices.
- sea salt and pepper – to flavor the dish.
- Parmesan – optional but adds a delicious cheese flavor! Feel free to substitute with another cheese like mozzarella cheese.
Note: You can also add a protein like sausage, chicken, ground beef, or even chickpeas if desired. Simply mix with the vegetables and bake everything together. You’ll probably want to grind your chicken or beef first.
How to make a pasta casserole
What makes this recipe so awesome is that you don’t have to cook the pasta first. You literally just throw everything in a bowl and bake. But for clarity, I’ll break down this no-boil pasta casserole for you.
STEP 1: ADD PASTA + VEGETABLES
Preheat oven to 400 degrees F and lightly grease a 9 x 13 inch casserole dish. Add your pasta and veggies to the dish and stir.
STEP 2: WITH LIQUID + SPICES ABOVE
Top up with pasta sauce, vegetable broth and spices. Stir to mix with noodles + veggies.
STEP 3: COOK PASTA
Cover your casserole dish with aluminum foil and make sure it is tightly closed. Bake for 40 minutes and then remove the aluminum foil. Sprinkle with parmesan (if using) and place back in the oven for 10 minutes or until the pasta is cooked through and the cheese is golden brown.
Easy exchange
- Use frozen vegetables instead of fresh (about 4 cups of vegetables)
- Swap in veggies They prefer. A few options: spinach mushrooms, onions, broccoli, broccolini, cauliflower, etc. Again, about 4 cups.
- Make it gluten free! Just swap out the whole wheat pasta for gluten-free pasta (I find brown rice works best). You may need to adjust the baking time a bit.
- Add sausage. Feel free to add some chopped Italian sausage for a meat lover’s option.
How to store your pasta casserole
Refrigerator – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, on the stove, or in the oven.
freezer – You can freeze this pasta casserole as you wish. I recommend putting everything together and freezing before baking. Wrap a casserole dish with plastic wrap and then aluminum foil. When ready to cook, thaw in the refrigerator overnight, remove the plastic wrap, then bake as directed. Sprinkle with cheese for the last 10 minutes of baking.
More pasta recipes
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Primavera pasta casserole [No-Boil]
Get a good helping of veggies in this filling, one-pan, NO-BOIL Primavera Pasta Casserole recipe. Just toss everything in a bowl and bake for a complete, vegetarian meal in one.
- Preparation time: 2 minutes
- Cooking time: 50 minutes
- Total time: 50 minutes
- Yield: 6 portions 1X
- Category: Dinner
- Method: Bake
- Kitchen: Italian
- Diet: vegetarian
- 1 lb whole wheat penne (approx 16 ounces)
- 1 large zucchini, halved + cut into crescents
- 1 Peel the asparagus, cut off the ends and chop
- 1 large peppers, chopped
- 24 ounces Pasta sauce (1 glass)
- 2 cups vegetable broth
- 1 tablespoon Italian spice
- 1 teaspoon garlic powder
- 1 teaspoon coarse sea salt
- 1/2 teaspoon pepper
- Optional: 1/2 cup parmesan
- Preheat oven to 400 degrees F.
- Lightly grease a 9 x 13 inch casserole dish
- Add your pasta and veggies to the dish and stir.
- Top up with pasta sauce, vegetable broth and spices. Stir to mix with noodles + veggies.
- Cover your casserole dish with aluminum foil and make sure it is tightly closed.
- Bake for 40 minutes and then remove the aluminum foil.
- Sprinkle with Parmesan cheese (if using) and place back in the oven for 10 minutes or until pasta is fully cooked through.
Keywords: Pasta casserole, pasta casserole no-boil, pasta casserole Primavera, pasta casserole vegetarian
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