Even in summer, there are always days that aren’t quite as warm as others. But that’s no problem because it also means that we can still enjoy our favorite oven-baked dishes without feeling like we’re in an inferno. Even better when we get to lean into cheese-heavy recipes. At the same time, we don’t want to completely ignore summer. That’s why a pasta primavera casserole is just the thing. Read below to find out why.
Pasta Primavera Casserole: Summery Oven Dish
No matter the season, oven-baked dishes are always a good idea. Especially on days when the sun isn’t shining. On rainier, stormier, sometimes even cooler summer days we love making a pasta primavera casserole. It consists of penne (or other pasta of your choice), fresh seasonal vegetables, and, of course, plenty of cheese. This recipe is perfect for cozy evenings when you don’t feel like cooking much but still want something delicious on the table.
Our pasta primavera casserole is very easy to make and comes together quickly. It’s best to put a pot of water on the stove right away and cook the pasta until just al dente. As it cooks, prepare the vegetables. Cut broccoli into florets, bell pepper into strips, and halve some of the cherry tomatoes. Blanch the broccoli briefly in salted water. Mix the vegetables with the pasta, sprinkle in some frozen peas, and pour a cream-garlic-broth mixture over it.
Top your casserole with some grated or torn mozzarella and then bake it until the cheese is melted, bubbling, and golden. It sounds great doesn’t it! Without any fruther ado, your casserole is ready. If you want an extra kick of freshness, serve a fresh salad with it. Don’t like bell peppers? No problem, just swap in other vegetables. How about some blanched green beans or some cauliflower? It’s true, the art of simple food can be so delicious!
Want more easy casserole recipes? Try our cowboy casserole or enjoy a tuna noodle casserole with corn. Also lip-smacking good? Our enchilada casserole.

Pasta Primavera Casserole
Ingredients
- ⅔ of 1-lb. box pasta of your choice (10.5 oz.) e.g., penne
- salt
- 1 small head of broccoli
- 1 red bell pepper
- 1 cup cherry tomatoes
- 1 garlic clove
- 1 handful basil leaves
- ¾ cup frozen peas
- ¾ cup heavy cream
- ½ cup vegetable broth
- 2 cups mozzarella shredded or torn
- pepper to taste
Instructions
- Preheat oven to 400°F.
- Cook the pasta in plenty of salted water until just al dente, drain, and set aside.
- As the pasta cooks, prepare the vegetables: Cut the broccoli into small florets, slice the bell pepper into strips, and halve the cherry tomatoes. Grate the garlic clove. Chop the basil leaves.
- Blanch the broccoli in boiling salted water for 2–3 minutes, then drain.
- In a bowl, combine heavy cream, vegetable broth, basil, and grated garlic. Season with salt and pepper.
- Set the pasta, broccoli, bell pepper, tomatoes, and peas in a large casserole dish. Pour the cream evenly over the mixture over and mix well.
- Sprinkle generously with mozzarella and bake for about 20 minutes, until the cheese is golden brown and the casserole is bubbly.