Baked Asparagus and Mushroom Pasta

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Description

Take classic Mediterranean flavors and make American-style comfort food for your family! If you are looking for a meatless meal, serve this with a salad and crusty bread. If your family prefers a protein, a rotisserie chicken or a slice of ham would be an easy and tasty addition to the lovely flavors of this casserole.

Ingredients

  • ½ (16 ounce) package gemelli pasta
  • 2 tablespoons herb-infused extra-virgin olive oil
  • ½ medium onion, chopped
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 1 (8 ounce) package sliced mushrooms
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 1% milk
  • ⅔ cup grated Parmigiano-Reggiano cheese, divided
  • ¼ cup shredded provolone cheese
  • ⅓ cup Italian-seasoned bread crumbs

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.
  2. Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite
  3. about 6 minutes.
  4. Meanwhile
  5. heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to cook
  6. stirring occasionally
  7. until mushrooms begin to soften and asparagus is bright green
  8. about 4 minutes.
  9. Add tomatoes
  10. garlic
  11. red pepper flakes
  12. salt
  13. and pepper. Continue cooking for about 4 minutes
  14. stirring occasionally.
  15. Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
  16. Melt butter in the same skillet. Add flour and cook
  17. stirring constantly
  18. until the mixture bubbles
  19. about 4 minutes. Pour in milk
  20. stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again
  21. about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone cheese until melted.
  22. Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
  23. Bake in the preheated oven until bubbly and lightly browned
  24. 20 to 25 minutes.

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Servings: 6

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