Baked Asparagus and Mushroom Pasta

01Method

1. 1

   Heat the oven to 350°F (175°C) and grease a 7x11-inch baking dish.

2. 2

   Fill a large pot with lightly salted water and bring to a boil. Cook the gemelli until just tender, about 6 minutes, then drain and set aside.

3. 3

   Warm the herb-infused olive oil in a large skillet over medium heat. Add the onion and sauté for 2 minutes. Stir in the asparagus and mushrooms and cook, stirring occasionally, until the mushrooms soften and the asparagus turns bright green, about 4 minutes. Add the cherry tomatoes, garlic, red pepper flakes, salt, and pepper; continue cooking another 4 minutes, stirring occasionally.

4. 4

   Transfer the vegetable mixture to a large bowl and fold in the drained pasta until evenly combined.

5. 5

   Using the same skillet, melt the butter over medium heat. Whisk in the flour and stir continuously until the mixture bubbles, about 4 minutes. Stream in the milk while stirring briskly to prevent lumps, then keep stirring until the sauce thickens and bubbles once more, about 4 minutes. Take the pan off the heat and stir in roughly half the Parmigiano-Reggiano along with the provolone until the sauce is smooth.

6. 6

   Pour the cheese sauce over the pasta-vegetable mixture and stir well to coat everything evenly. Adjust seasoning as needed, then transfer to the prepared baking dish. Combine the remaining Parmigiano-Reggiano with the bread crumbs and scatter the mixture evenly over the top.

7. 7

   Bake until the casserole is bubbling and the topping is lightly golden, 20 to 25 minutes.