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Primavera Casserole

by Karen Curtis | Mar 2, 2026 | Youth Gour-Made Blog | 0 comments

Primavera Casserole 2 tablespoons olive oil 1 tin cannellini beans, drained and rinsed 1 medium onion, diced 2 cloves garlic, minced 2 red, yellow or orange bell peppers, diced 2 zucchini, sliced 1 cup broccoli or cauliflower florets 1 cup carrots, sliced Salt and pepper to taste 1 teaspoon Italian seasoning 300 grams dried pasta 1 tin evaporated milk 1 1/2 cups mozzarella cheese, shredded 1/2 cup Parmesan cheese, grated Step 1: Preheat the oven to 375°F (190°C). Step 2: In a pot of heavily salted water, cook the dried pasta until just barely cooked. Drain, saving 1 cup of the pasta water, and set aside. At the same time, In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent. Step 3: Toss in the bell peppers, zucchini, broccoli, and carrots. Season with salt, pepper, and Italian seasoning. Cook until the vegetables are just tender. Step 4: In a large mixing bowl, combine the cannellini beans, cooked vegetables, and cooked penne pasta. Stir in the canned milk and half of the mozzarella cheese until well mixed. Add reserved pasta water if mixture looks too dry. Step 5: Transfer the mixture to a greased 9x13 inch casserole dish. Sprinkle the remaining mozzarella cheese and Parmesan cheese on top. Step 6: Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Step 7: Remove from the oven and let it rest for a few minutes before serving.

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