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.
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
- 2/3 cup grated Parmigiano-Reggiano cheese, divided
- ¼ cup shredded provolone cheese
- 1/3 cup Italian-seasoned bread crumbs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-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.
Cook’s Note:
Use rotini instead of gemelli if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 356 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat5g | 27% |
Cholesterol21mg | 7% |
Sodium311mg | 14% |
Total Carbohydrate46g | 17% |
Dietary Fiber4g | 15% |
Total Sugars4g | |
Protein16g | |
Vitamin C16mg | 82% |
Calcium247mg | 19% |
Iron4mg | 21% |
Potassium620mg | 13% |
*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.
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source by allrecipe
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