Baked Asparagus and Mushroom Pasta
Description
This pasta with mushrooms, asparagus, onion, and cherry tomatoes features a crispy, cheesy bread crumb topping for a cozy, comforting casserole.
Ingredients
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1/2 (16 ounce) package gemelli pasta
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2 tablespoons herb-infused extra-virgin olive oil
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1/2 medium onion, chopped
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1 pound fresh asparagus, cut into 1-inch pieces
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1 (8 ounce) package sliced mushrooms
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2 cups cherry tomatoes, halved
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2 cloves garlic, minced
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1/4 teaspoon crushed red pepper flakes
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1 pinch salt and ground black pepper to taste
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
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2 cups 1% milk
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2/3 cup grated Parmigiano-Reggiano cheese, divided
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1/4 cup shredded provolone cheese
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1/3 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 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.