Baked Asparagus and Mushroom Pasta

4.8
(6)

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.

4
4
4
4
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
6
Yield:
1 7x11-inch 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

  • cup grated Parmigiano-Reggiano cheese, divided

  • ¼ cup shredded provolone cheese

  • cup Italian-seasoned bread crumbs

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-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, about 6 minutes.

  3. Meanwhile, 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, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes.

  4. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.

  5. Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.

  6. Melt butter in the same skillet. Add flour and cook, stirring constantly, until the 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 cheese until melted.

  7. 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.

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

Cook's Note:

Use rotini instead of gemelli if preferred.

Nutrition Facts (per serving)

356 Calories
13g Fat
46g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 356
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 27%
Cholesterol 21mg 7%
Sodium 311mg 14%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 16g
Vitamin C 16mg 82%
Calcium 247mg 19%
Iron 4mg 21%
Potassium 620mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love