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How to Make Baked Asparagus and Mushroom Pasta - A Step-by-Step Guide

There's something truly comforting about a big bowl of pasta, especially when it's baked to perfection with fresh, wholesome ingredients. This Baked Asparagus and Mushroom Pasta recipe is a marriage of two of the most beloved spring vegetables, asparagus and mushrooms, combined with a rich and flavorful cheese sauce and baked to golden perfection.

Asparagus is at its peak in the spring and brings a delicate, slightly nutty flavor that pairs perfectly with the earthy and meaty taste of...

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Ingredients

  • ½ (16 ounce) package gemelli pasta
  • 2 tablespoons herb-infused extra-virgin olive oil
  • ½ 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
  • ¼ teaspoon crushed red pepper flakes
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups 1% milk
  • ⅔ cup grated Parmigiano-Reggiano cheese, divided
  • ¼ cup shredded provolone cheese
  • ⅓ cup Italian-seasoned bread crumbs

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 1 7x11-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
  • Bring a large pot of lightly salted water to a boil; cook gemelli at a boil until flexible but still firm to the bite, about 6 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat until shimmering. Add onion and stir for 2 minutes. Add asparagus and mushrooms and continue to 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.
  • Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
  • Melt butter in the same skillet. Add flour and cook, stirring constantly, until the 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 cheese until melted.
  • Pour the cheese sauce over the pasta and vegetables and stir to combine. Pour into the prepared baking dish. Taste and adjust seasonings. Toss remaining Parmigiano-Reggiano with bread crumbs and sprinkle over the casserole.
  • Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

    • Nutrition

    356 cal.

    • 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

    Categories

    Main recipes
    Pasta recipes
    Vegetarian recipes
    Baked recipes
    Asparagus recipes