Baked Asparagus and Mushroom Pasta

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish. (5 minutes)

Recipe View 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. (10 minutes)

Recipe View 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. (10 minutes)

Recipe View Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated. (2 minutes)

Recipe View 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. (10 minutes)

Recipe View 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. (5 minutes)

Recipe View Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes. (25 minutes)