Baked Asparagus and Mushroom Pasta

This pasta with mushrooms, asparagus, onion, and cherry tomatoes features a crispy, cheesy bread crumb topping for a cozy, comforting casserole.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 356 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 pinch salt and ground black pepper to taste
• 2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1 (8 ounce) package sliced mushrooms
• 2 cups 1% milk
• 2 tablespoons herb-infused extra-virgin olive oil
• 1 pound fresh asparagus, cut into 1-inch pieces
• 0.5 medium onion, chopped
• 0.25 teaspoon crushed red pepper flakes
• 0.25 cup shredded provolone cheese
• 0.5 (16 ounce) package gemelli pasta
• 0.66666668653488 cup grated Parmigiano-Reggiano cheese, divided
• 0.33333334326744 cup Italian-seasoned bread crumbs

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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.