Baked Asparagus and Mushroom Pasta
This pasta with mushrooms and asparagus has classic Mediterranean flavors and provides 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.
gemelli pasta
½
(16 ounce) package
herb-infused extra-virgin olive oil
2
tablespoons
onion, chopped
½
medium
fresh asparagus, cut into 1-inch pieces
1
pound
sliced mushrooms
1
(8 ounce) package
cherry tomatoes, halved
2
cups
garlic, minced
2
cloves
crushed red pepper flakes
¼
teaspoon
salt and ground black pepper to taste
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unsalted butter
2
tablespoons
all-purpose flour
2
tablespoons
1% milk
2
cups
grated Parmigiano-Reggiano cheese, divided
⅔
cup
shredded provolone cheese
¼
cup
Italian-seasoned bread crumbs
⅓
cup
 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 in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
  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.
  Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
  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.
  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.
  Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.
