What vegetables are best for Spring baking pasta?

Asparagus, peas, zucchini, and spinach are all excellent choices for spring baking pasta. They add fresh flavors and vibrant colors to the dish.

Can I substitute the pasta in this spring baking pasta recipe?

Yes, you can substitute the pasta. Penne, rigatoni, or farfalle are all great options, but feel free to use your favorite short pasta shape.

How long should I bake the spring baking pasta?

Bake the pasta until it's bubbly and the top is golden brown. This usually takes about 20-30 minutes at 375°F (190°C).

Can I make spring baking pasta ahead of time?

Yes, you can assemble the pasta ahead of time and bake it later. Cover it tightly and store it in the refrigerator for up to 24 hours.

7 Easy Spring Baking Pasta Recipes

Description

A comforting baked pasta dish filled with fresh spring vegetables like asparagus, peas, and fava beans, all tossed in a creamy ricotta cheese mixture and baked to golden perfection.

Ingredients

Scale

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

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook pasta according to package directions until al dente. Drain the pasta, toss with 2 tablespoons olive oil, and ½ teaspoon of salt. Set aside.
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.
Add the asparagus, peas, and fava beans to the skillet. Cook for 5 minutes, stirring occasionally, until the asparagus is tender crisp.
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.
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.
Pour the pasta mixture into the prepared baking dish. Sprinkle the top with additional Parmesan cheese.
Bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Let the baked pasta rest for 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Calories: 450
Sugar: 8g
Sodium: 350mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 50g
Fiber: 5g
Protein: 20g
Cholesterol: 80mg

Keywords: spring, pasta, baked pasta, vegetable, ricotta