Creamy Baked Pasta Primavera

Hey lovely readers! I hope you’ve been enjoying all of the wonderful guest posts and the recipes!!!! I’ve got one more for you! I’m so incredibly thankful for all the lovely ladies that helped me out this past week so I could help with wedding things for my brother and sis in law and finally celebrate on Friday!

Gwynn from Swirls of Flavor is sharing a wonderful baked pasta dish with us! Perfect spring meal filled with beautiful veggies! Creamy goodness right here! Be sure to stop by and check out her FB page too!

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Creamy Baked Pasta Primavera is the perfect recipe filled with vegetables, pasta and a creamy herb sauce! Serve it up with a salad and you’re all set! It’s fabulously delicious!

Creamy Baked Pasta Primavera

8 oz. campanelle pasta

4 ounces fresh asparagus, cut in 2″ pieces, about 2 cups

1 pkg. (10 oz.) frozen cream spinach, thawed

1 pkg. (8 oz.) garlic & herb gourmet spreadable cheese, at room temperature, such as President’s Rondele*

1 cup (4 oz.) shredded mozzarella or Fontina cheese, divided

1/2 cup milk

1/2 tsp. kosher salt

1/4 tsp. pepper

1 can (14 oz.) artichoke hearts, drained, quartered

1/2 cup sundried tomatoes in oil, patted dry, chopped

1/2 cup seasoned panko breadcrumbs

1. Preheat oven to 375F. Coat 8-cup baking dish with cooking spray.

2. Cook pasta according to package directions, adding asparagus during last 2 minutes of cooking time; drain.

3. Meanwhile, in large bowl combine spinach, spreadable cheese, 1/2 cup mozzarella, milk, salt and pepper, stirring until blended.

4. Add hot pasta with asparagus, artichoke hearts and sundried tomatoes, stirring until evenly coated. Transfer to prepared baking dish. Bake, covered, 25 minutes.

5. Uncover, top with Panko and remaining 1/2 cup mozzarella. Bake, uncovered, additional 10 minutes or until cheese is melted, breadcrumbs are golden and mixture is heated through.

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