Easy 115 min

Baked Asparagus and Mushroom Pasta

asian european french greek italian korean mediterranean middle eastern region main side bread sweet spicy savory umami hard fast

Prep

37 min

Cook

78 min

Total

115 min

Ingredients (15)

½ (16 ounce) package gemelli pasta g

2 tablespoons herb-infused extra-virgin olive oil g

½ medium onion, chopped g

1 pound fresh asparagus, cut into 1-inch pieces g

1 (8 ounce) package sliced mushrooms g

2 cups cherry tomatoes, halved g

2 cloves garlic, minced g

¼ teaspoon crushed red pepper flakes g

salt and ground black pepper to taste g

2 tablespoons unsalted butter g

2 tablespoons all-purpose flour g

2 cups 1% milk g

⅔ cup grated Parmigiano-Reggiano cheese, divided g

¼ cup shredded provolone cheese g

⅓ cup Italian-seasoned bread crumbs g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.

Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.

Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.

Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.

Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.

Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.

Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.