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Baked Pasta with Asparagus, Mushrooms, and Cherry Tomatoes

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
6 servings
Dinner
Baked Pasta with Asparagus, Mushrooms, and Cherry Tomatoes
Ingredients
  • 1/2 (16 ounce) package gemelli pasta
  • 2 tablespoons herb-infused extra-virgin olive oil
  • 1/2 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
  • 1/4 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
  • 2/3 cup grated Parmigiano-Reggiano cheese, divided
  • 1/4 cup shredded provolone cheese
  • 1/3 cup Italian-seasoned bread crumbs
Instructions
1
To initiate the cooking process, preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Next, take some cooking spray or oil and lightly coat the inside of a 7x11-inch baking dish.
2
Subsequently, fill a large pot with water and add a pinch of salt. Place the pot over high heat until it reaches boiling point; cook gemelli pasta in boiling water for approximately 6 minutes, or until they are tender yet still retain some firmness when bitten into. Remove the cooked pasta from the water with a slotted spoon and set it aside.
3
In a separate cooking vessel, heat some olive oil infused with herbs over medium heat until the mixture starts to shimmer. Add sliced onions to the hot oil and stir them occasionally for about 2 minutes, allowing them to soften. Next, add sliced asparagus and mushrooms; cook these vegetables over medium heat, stirring occasionally, until the mushrooms begin to soften and the asparagus turns bright green, approximately 4 minutes. Add diced tomatoes, minced garlic, red pepper flakes, salt, and pepper to the skillet; continue cooking for another 4 minutes, stirring occasionally.
4
Transfer the vegetable mixture to a large serving bowl. Stir in cooked pasta until it is fully incorporated into the sauce.
5
In the same skillet used for cooking the vegetables, melt some butter over medium heat. Add a spoonful of flour to the skillet and stir constantly until the mixture starts to bubble, approximately 4 minutes. Pour in milk, stirring briskly to avoid lumps; continue stirring until the sauce thickens and bubbles again, about 4 minutes. Remove the skillet from heat and stir in 1/3 cup of grated Parmigiano-Reggiano cheese until it is fully melted and the sauce is smooth.
6
Pour the sauce over the pasta-vegetable mixture in the serving bowl. Stir to combine and taste the dish; adjust the seasonings as needed.
7
Transfer the pasta mixture to the prepared baking dish. In a small bowl, combine remaining 1/3 cup of Parmigiano-Reggiano cheese with some bread crumbs. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
8
Finally, place the baking dish in a preheated oven and bake until it is bubbly and lightly browned, approximately 20 to 25 minutes.