Pasta Casserole "Primavera"

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 752, total fat 33 G., saturated fats 16 G., proteins 40 G., carbohydrates 75 G., fiber 7 G., cholesterol 82 mg, sodium 1117 mg, sugar 11 G.

Try Pasta Primavera in a hearty casserole. Rigatoni pasta is mixed with fresh parsley and basil, vegetables, and three types of cheese—ricotta, mozzarella, and Parmesan—and baked until golden brown. The vegetables make it incredibly juicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
A pinch of red pepper flakes
1 can (800 g) of canned plum tomatoes, crushed by hand
1 can (400g) of canned plum tomatoes, crushed by hand
1 cup fresh ricotta
0.5 cup chopped fresh basil
0.5 cup chopped fresh flat-leaf parsley
1 small zucchini, cut into 1cm cubes.
1 cup grated carrots
1 cup frozen green peas, thawed
450 g dry rigatoni pasta
3 tbsp. grated mozzarella
1 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, plum tomatoes, carrot, zucchini, peas, ricotta cheese, mozzarella cheese, Parmesan cheese, basil

Cooking the dish according to the recipe:

Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat slightly and simmer, uncovered, until the sauce thickens, 15-20 minutes. Stir in the ricotta, basil, and parsley, and season with salt and pepper to taste.

While the sauce is simmering, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until golden brown, about 4 minutes. Add the carrots and green peas and cook, stirring, until the carrots begin to soften, about 2 minutes. Transfer to a large bowl.
Cook the rigatoni in salted boiling water until al dente, about 2 minutes less than package directions. Drain and add the pasta to the bowl.
Add the tomato sauce, half the mozzarella, and half the Parmesan to the bowl and mix well to evenly distribute the ingredients. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Casseroles / Pasta / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes