Hard French Bread Salad

Baked Asparagus and Mushroom Pasta

Name: Baked Asparagus and Mushroom Pasta
Prep time: 37 min
Cook time: 78 min
Total time: 115 min
Yield: 4 servings
Cuisine: French
Ingredients: 0.5 packages gemelli pasta , 16 ounce; 2 tablespoons herb-infused extra-virgin olive oil; 0.5 medium onion , chopped; 1 pound fresh asparagus , cut into 1-inch pieces; 1 package sliced mushrooms , 8 ounce; 2 cups cherry tomatoes , halved; 2 cloves garlic , minced; 0.25 teaspoons crushed red pepper flakes; salt and ground black pepper to taste; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups 1% milk; 0.67 cups grated Parmigiano-Reggiano cheese , divided; 0.25 cups shredded provolone cheese; 0.33 cups Italian-seasoned bread crumbs

Total Time

1h 55m

37m prep · 78m cook

Servings

4 people

Rating

—

Difficulty

Hard

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This pasta with mushrooms and asparagus has classic Mediterranean flavors and provides 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

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

Instructions

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 in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
3

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.
4

Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
5

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.
6

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.
7

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