Spring Baking Pasta: The Easiest One-Pan Recipe EVER!

Spring baking pasta: the words alone conjure images of sunshine yellow dough, vibrant green vegetables, and the comforting aroma of a dish baking to golden perfection. This spring baking pasta recipe isn’t just about recreating a favorite dish; it’s about capturing the essence of spring in every bite. I remember my grandmother, Nonna Emilia, making a similar baked pasta every spring. It was a vibrant celebration of the season’s first vegetables, and this recipe pays homage to her memory.

Why You Will Love This spring baking pasta Recipe

This baked pasta dish is comfort food elevated. It celebrates the fresh, light flavors of spring while still providing the satisfying warmth of a baked pasta. What I love most about this spring baking pasta recipe is that it’s incredibly versatile. Feel free to swap out vegetables based on what’s fresh at your local farmers market. It’s also a fantastic make ahead meal for busy weeknights.

This recipe special because it’s more than just a dish; it’s a story. It’s the story of my Nonna Emilia, the story of our family gatherings in her sunny Italian kitchen and that is one of the biggest reasons I’m so passionate about cooking and sharing recipes today on gotastyrecipes.com.

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Ingredients Needed for This spring baking pasta Recipe

• For the Pasta:

* 1 pound campanelle pasta * 2 tablespoons olive oil * 1/2 teaspoon salt

• For the Spring Vegetable Mixture:

* 1 tablespoon olive oil * 1 cup asparagus, cut into 1 inch pieces * 1 cup peas, fresh or frozen * 1 cup fava beans, shelled * 1/2 cup shallots, finely chopped * 2 cloves garlic, minced * 1/4 teaspoon red pepper flakes * 1/4 cup dry white wine, such as Pinot Grigio * 1/4 cup vegetable broth * Salt and pepper to taste

• For Baking:

* 2 cups ricotta cheese, whole milk * 1/2 cup grated Parmesan cheese, plus more for topping * 1/4 cup chopped fresh basil * 1 large egg, lightly beaten * Pinch of nutmeg

How to Make This spring baking pasta Recipe

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

1. 2. Cook pasta according to package directions until al dente. Be careful not to overcook it, as it will bake further in the oven. Drain the pasta, toss with 2 tablespoons olive oil, and ½ teaspoon of salt. Set aside.

1. 3. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the garlic and red pepper flakes and cook for 30 seconds until fragrant.

1. 4. Add the asparagus, peas, and fava beans to the skillet. Cook for 5 minutes, stirring occasionally, until the asparagus is tender crisp.

1. 5. Pour in the white wine and vegetable broth, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes, until the sauce has slightly reduced. Season with salt and pepper to taste.

1. 6. In a large mixing bowl, combine the cooked pasta, spring vegetable mixture, ricotta cheese, 1/2 cup Parmesan cheese, basil, egg, and nutmeg. Mix well to ensure all ingredients are evenly distributed.

1. 7. Pour the pasta mixture into the prepared baking dish. Sprinkle the top with additional Parmesan cheese. Consider trying Spring Picnic Pasta 3 while you’re at it!

1. 8. Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.

1. 9. Let the baked pasta rest for 10 minutes before serving.

How to Serve This spring baking pasta Recipe

Serve this spring baking pasta warm. It’s delicious on its own, but you can also pair it with a simple green salad and some crusty bread. For a final touch, garnish with a sprinkle of fresh basil or parsley. It is delicious with a side of Spring Baking Stew.

How to Store This spring baking pasta Recipe

Let the spring baking pasta cool completely before storing. Then, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Alternatively, you can portion the pasta into individual containers for easy lunches or meal prep.

For longer storage, you can freeze the baked pasta. Wrap individual portions tightly in plastic wrap and then place them in a freezer safe bag or container. Frozen baked pasta will keep for up to 2 months.

To reheat, thaw the baked pasta in the refrigerator overnight. Reheat in a preheated oven at 350°F (175°C) until heated through, or microwave on medium power until warm.

Tips to Make This spring baking pasta Recipe

• Don’t overcook the pasta. Al dente is key for a perfectly textured baked pasta.
• Feel free to substitute other spring vegetables, such as snap peas, zucchini, or bell peppers.
• For a richer flavor, use whole milk ricotta cheese.
• Add a pinch of lemon zest along with the fresh basil or parsley if you want to brighten the flavor. I sometimes enjoy Spring Picnic Pasta 2 as a side as well.
• If your pasta seems dry, add a splash of cream or milk to the cheese mixture.

Helpful Notes for This spring baking pasta Recipe

Campanelle pasta has a great shape for catching all the delicious sauce and vegetables, but you can substitute any short cut pasta, such as penne, farfalle, or rigatoni.

If you can’t find fresh fava beans, you can substitute them with edamame.

Variation of This spring baking pasta Recipe

For a vegetarian version, omit the meat. For a vegan version, use vegan ricotta cheese, a flax egg substitute, and be sure to use a vegan Parmesan cheese alternative.

You can add cooked chicken, sausage, or shrimp for a heartier meal.

Another twist is using a lemon ricotta mixture for an even more distinct, lemony undertone.

Conclusion

This spring baking pasta recipe is a celebration of fresh spring flavors and comforting textures. It’s a dish that’s perfect for weeknight dinners or weekend gatherings, and it’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and let’s create a delicious and memorable oven of spring baking pasta together. Don’t be shy about leaving a comment below if you have any questions.

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