Baked Asparagus and Mushroom Pasta Recipe

Ingredients

• (16 ounce) package gemelli pasta
• 2 tablespoons herb-infused extra-virgin olive oil
• 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
• teaspoon crushed red pepper flakes
• 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
• cup shredded provolone cheese
• cup Italian-seasoned bread crumbs

Directions

Step 1: Preheat the oven to 350F (175C). Grease a 7x11-inch baking dish.

Step 2: Bring a large pot of lightly salted water to a boil. Cook the gemelli pasta in the boiling water until tender but firm to the bite, about 6 minutes. Drain the pasta and set aside.

Step 3: Heat the herb-infused olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and cook, stirring frequently, for 2 minutes.

Step 4: Add the asparagus and mushrooms to the skillet. Continue to cook, stirring occasionally, until the mushrooms begin to soften and the asparagus turns bright green, about 4 minutes.

Step 5: Stir in the halved cherry tomatoes, minced garlic, crushed red pepper flakes, salt, and black pepper. Cook for an additional 4 minutes, stirring occasionally.

Step 6: Transfer the vegetable mixture into a large bowl. Add the cooked pasta and stir until well combined.

Step 7: In the same skillet, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and cook, stirring constantly, until the mixture begins to bubble, about 4 minutes.

Step 8: Gradually pour in the milk, stirring quickly to avoid lumps. Continue to cook, stirring constantly, until the sauce thickens and bubbles again, about 4 minutes.

Step 9: Remove the skillet from the heat and stir in cup of the grated Parmigiano-Reggiano cheese and the shredded provolone cheese. Stir until the cheese is melted and the sauce is smooth.

Step 10: Pour the sauce over the pasta-vegetable mixture and stir to combine. Taste the mixture and adjust the seasonings as needed.

Step 11: Transfer the mixture into the prepared baking dish.

Step 12: In a small bowl, toss the remaining cup of Parmigiano-Reggiano with the bread crumbs. Sprinkle the bread crumb mixture evenly over the casserole.

Step 13: Bake the casserole in the preheated oven for 20 to 25 minutes, or until bubbly and lightly browned on top.

Recipe Tip

If you prefer, you can substitute rotini for the gemelli pasta.

Nutrition Facts (per serving)

Calories	356
Total Fat	13g
Saturated Fat	5g
Cholesterol	21mg
Sodium	311mg
Total Carbohydrate	46g
Dietary Fiber	4g
Total Sugars	4g
Protein	16g
Vitamin C	16mg
Calcium	247mg
Iron	4mg
Potassium	620mg

* 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. Amounts are based on available nutrient data.