Pasta Primavera Casserole

Are your kids finicky vegetable eaters? When I was a kid I wouldn’t touch the stuff! I actually told my mom that Green Beans were Child Abuse.  I would rather be sick than have to choke down anything green!  To this day my mother stares at me in disbelief when she see me eating or cooking with anything that might even be mistaken for a vegetable.  You know that scene in “Mommy Dearest” where she sits at the table all night because she won’t eat her meal?  Well that was a daily occurrence in my household growing up.  You see, no one and I do mean no one can out stubborn me!!!

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Luckily I have grown out of that “Ewwww Vegetables!!!”  {unless you try to feed me green beans!!!}   I enjoy making healthy food and every now and then I will slip in vegetables for good measure.  Take a look at all the healthy vibrant flavors in this dish!

Not only is this a Healthy meal, it is super easy to make and oh boy even your pickiest eaters will love this!!!  Chock full of veggies and great Italian flavors this casserole will soon become a family favorite.  This casserole is a bit of a kitchen sink type dish.  Feel free to switch up any vegetable with any you have on hand or that is a favorite of yours.  Just don’t put Green Beans in it!!!

So if you are looking to sneak in some veggies and healthier meals this is a great dish just for that! Carrots, Onions, Zucchini, Summer Squash, Tomatoes and all sorts of great seasonings make this a perfect family meal!  If you really need to hide those veggies peel the zucchini and summer squash.  That way no one will know that there is green food being served to them.

Another wonderful aspect to this dish is how colorful it is!  All those colors add a depth of flavor that makes this meal spectacular!   True to a Primavera this is strictly Vegetarian.. You won’t miss the meat.  It’s that good!!!


  • 1 cup sliced carrots
  • 2 stalks celery diced
  • 2 zucchini sliced and quartered
  • 1 summer squash sliced and quartered
  • 1 small onion diced
  • 2 10 oz cans of diced tomatoes undrained
  • 2 cups uncooked pasta {any shape}
  • 1 tsp pepper, onion powder and garlic pepper
  • 2 tsp salt
  • 2 tbs oregano
  • 1 tbs concentrated tomato paste
  • 1 1/2 cups Mozzarella Cheese divided


  • preheat oven to 350
  • in a saute pan heat 2 tbs olive oil over medium high heat
  • season and saute the vegetables until tender
  • boil and drain pasta while vegetable are cooking
  • add the vegetable mixture to drained pasta
  • pour both cans of tomatoes and the 1 tbs tomato paste
  • mix until combined
  • add in 1 cup of the cheese
  • pour into a baking dish approx 9×13
  • bake at 350 for 20 min
  • remove and add the last 1/2 cup cheese sprinkled on top
  • broil for 3-5 min or until cheese is melted and golden brown {careful not to burn}
  • Enjoy!!!
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