Why You’ll Love This Recipe

Flavorful Combination: The pairing of asparagus and mushrooms creates a rich, savory profile that’s enhanced by the creamy sauce.
Comforting Texture: Baking the pasta results in a delightful contrast between the tender noodles and the slightly crisped top.
Easy to Prepare: With straightforward steps and common ingredients, this dish is accessible for both novice and experienced cooks.
Versatile: Perfect as a main course or a side dish, it complements a variety of meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (16 ounces) gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion, chopped
1 pound fresh asparagus, cut into 1-inch pieces
8 ounces sliced mushrooms
2 cups cherry tomatoes, halved
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
Salt and ground black pepper to taste
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup panko bread crumbs
2 tablespoons melted butter

Directions

Preheat Oven: Set your oven to 375°F (190°C) to preheat.
Cook Pasta: Bring a large pot of salted water to a boil. Add the gemelli pasta and cook until al dente, following package instructions. Drain and set aside.
Sauté Vegetables: In a large skillet, heat the herb-infused olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the asparagus and mushrooms, cooking until they begin to soften, approximately 5 minutes. Stir in the cherry tomatoes, minced garlic, and crushed red pepper flakes. Season with salt and black pepper. Cook for an additional 2 minutes, then remove from heat.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the sautéed vegetables. Add half of the shredded mozzarella and half of the grated Parmesan cheese. Mix well to combine.
Prepare Topping: In a small bowl, mix the panko bread crumbs with the melted butter until evenly coated.
Assemble Casserole: Transfer the pasta and vegetable mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses over the top, followed by the buttered panko bread crumbs.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade baked asparagus and mushroom pasta!

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: About 20 minutes.
Cooking Time: Approximately 45 minutes.
Total Time: Around 1 hour and 5 minutes.

Variations

Add Protein: Incorporate cooked chicken, turkey, or sausage for a non-vegetarian version.
Different Cheeses: Swap mozzarella and Parmesan for other cheeses like cheddar or fontina for a unique flavor.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
Herb Infusion: Enhance the flavor by adding fresh herbs such as basil, thyme, or oregano to the vegetable mixture.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish can be frozen before baking. Assemble the casserole, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Reheating: Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through.

FAQs

Can I use a different type of pasta?

Yes, you can substitute gemelli with other pasta shapes like penne, fusilli, or rotini.

Is it necessary to pre-cook the vegetables?

Sautéing the vegetables before baking helps to release their flavors and ensures they cook evenly in the casserole.

Can I make this dish ahead of time?

Absolutely. You can assemble the casserole a day in advance, cover it, and refrigerate until ready to bake.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure that the panko bread crumbs are gluten-free.

Can I add other vegetables?

Certainly! Feel free to add vegetables like bell peppers, spinach, or zucchini to enhance the dish.

What can I use instead of herb-infused olive oil?

Regular extra-virgin olive oil works fine. You can also infuse your own olive oil with herbs like rosemary or thyme for added flavor.

Conclusion

Baked Asparagus and Mushroom Pasta is the perfect comfort food that combines creamy, cheesy pasta with fresh, seasonal vegetables. It’s easy to make, versatile, and guaranteed to be a hit at any table. Whether you’re looking for a satisfying vegetarian dish or a delicious side for your main course, this recipe will not disappoint!

Baked Asparagus and Mushroom Pasta

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Baked Asparagus and Mushroom Pasta is a hearty and comforting vegetarian dish that combines fresh asparagus, mushrooms, and gemelli pasta in a creamy sauce, topped with melted mozzarella, Parmesan, and crispy panko breadcrumbs. This easy-to-make casserole is perfect for any occasion!

Author: Amy
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Yield: 6 servings
Category: Main Course, Vegetarian
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat Oven:
Set your oven to 375°F (190°C).
Cook Pasta:
Bring a large pot of salted water to a boil. Add the gemelli pasta and cook until al dente, following package instructions. Drain and set aside.
Sauté Vegetables:
In a large skillet, heat herb-infused olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add asparagus and mushrooms, cooking until they begin to soften (approximately 5 minutes). Stir in cherry tomatoes, garlic, and red pepper flakes, then season with salt and pepper. Cook for another 2 minutes, then remove from heat.
Combine Ingredients:
In a large mixing bowl, combine the cooked pasta and sautéed vegetables. Add half of the shredded mozzarella and half of the grated Parmesan cheese. Mix well to combine.
Prepare Topping:
In a small bowl, mix the panko bread crumbs with melted butter until evenly coated.
Assemble Casserole:
Transfer the pasta and vegetable mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella and Parmesan cheeses over the top, then top with the buttered panko bread crumbs.
Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbly.
Serve:
Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked asparagus and mushroom pasta!

Notes

Pasta Substitutes: You can replace gemelli with other pasta shapes like penne, fusilli, or rotini.
Vegetable Variations: Feel free to add other vegetables such as bell peppers, spinach, or zucchini.
Herb Options: Fresh herbs like basil, thyme, or oregano can be added to enhance the flavor.
Cheese Alternatives: Swap mozzarella and Parmesan for cheddar or fontina for a unique flavor.