Ingredients

• ½ , 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 , 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. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 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. 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. 4 Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
5. 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. 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. 7 Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

Nutrition per serving