Casseroles don’t have to be just for winter. This bright and sunny Spring Pasta Casserole is loaded with finely diced carrots, green peas, onions and wrapped up in a creamy mascarpone sauce. A great addition to your dinner table as we head into summer!
What is a Casserole Anyway
A casserole can be anything cooked in a large, deep dish and then baked in the oven. Often called a “casserole dish“. Generally casseroles are comfort food. They are a way of getting a one pot dinner one the table with everything in one dish. They are great for making in advance and then cooking just before serving.
How To Serve This Spring Past Casserole
This is a great family friendly supper that will sure to win over the kids. It’s quite the creamy dish that just melts in your mouth. I like the addition of carrots as I struggle to get my kids to eat cooked carrots. Because they were chopped so small, they gobbled them all up with no questions asked.
It’s a great dish straight out of the oven. No sides are really required, but since you asked…..hahaha. Why not make some Garlic Knots and a fresh Garden Vegetable Salad!
Other Great pasta Casserole Dishes You will Love
Spring Pasta Casserole
Ingredients
- 8 oz short pasta something like bowtie or penne would be fine
- 3 Carrots peeled & diced small
- 1 Onion diced small
- 1/4 Cup water
- 2 cloves garlic crushed
- 1 Tablespoon olive oil
- 2 Cups milk
- 1 1/2 Cups Swiss cheese grated
- 1/2 Cup mascarpone cheese
- 1 Teaspoon paprika
- 1 Teaspoon Dijon mustard
- 2 Tablespoons butter
- 1 Tablespoon flour
- 1 Teaspoon oregano
- 1/2 Teaspoon salt
- 1/2 Teaspoon fresh ground black pepper
Instructions
- Preheat oven to 350 degrees F. Grease an 8 -10 inch deep sided baking dish.
- In a medium saucepan set over medium high heat, add the olive oil, garlic, onions and carrots. Cook, stirring for about 5 minutes. Add the water and continue to cook for about 8 more minutes, stirring occasionally. Remove from heat.
- Cook pasta according to package, drain and set aside.
- In a separate saucepan set over medium heat, add the butter until melted and quickly stir in the mustard and paprika. Whisk in the flour until you have a paste and gradually pour in the milk, whisking as you pour. Whisk in the mascarpone cheese and whisk until smooth, just a minute. Add the cheese, reserving 1/2 Cup. Stir well, add oregano, salt and pepper. Remove from heat.
- Add the pasta, vegetables and sauce to your baking dish. Stir well to combine and sprinkle over remaining cheese. Bake for 30 minutes. Remove from oven and leave about 5 minutes to set before serving.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
