Baked Asparagus and Mushroom Pasta Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Asparagus and Mushroom Pasta Recipe). Take classic Mediterranean flavors and make 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.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 6

Yield: 1 7x11-inch casserole

Baked Asparagus and Mushroom Pasta Recipe

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

Main Dish

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Add tomatoes garlic red pepper flakes salt and pepper. Continue cooking for about 4 minutes stirring occasionally.

Step 5

Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.

Step 6

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.

Step 7

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.

Step 8

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

Nutritional Information

Baked Asparagus and Mushroom Pasta Recipe

Servings Per Recipe:6

Calories: 356.4

% Daily Value *

Protein: 15.9g 32%

Carbohydrates: 46.1g 15%

Dietary Fiber: 4.3g 17%

Sugars: 4g

Fat: 13.3g 21%

Saturated Fat: 5.4g 27%

Cholesterol: 21.3mg 7%

Vitamin A Iu: 1257.9IU 25%

Niacin Equivalents: 6.3mg 49%

Vitamin B6: 0.3mg 17%

Vitamin C: 16.4mg 27%

Folate: 139.8mcg 35%

Calcium: 247mg 25%

Iron: 3.7mg 21%

Magnesium: 54.3mg 19%

Potassium: 619.9mg 17%

Sodium: 311mg 12%

Thiamin: 0.2mg 20%

Calories From Fat: 119.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.