Asparagus And Penne Casserole Recipe

Ingredients for Asparagus And Penne Casserole

• 1 pound asparagus
• 1 pound penne pasta
• 1 teaspoon salt
• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• Mascarpone Cheese
• Parmesan Cheese
• 1/4 teaspoon nutmeg
• Pinch of cayenne pepper
• 1 cup breadcrumbs
• Pine Nuts

How to Make Asparagus And Penne Casserole

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Add 1 pound of asparagus and cook for 5 minutes, until tender-crisp. Remove asparagus and set aside.
3. Add 1 pound of penne pasta to the boiling water and cook until al dente, about 10-15 minutes. Drain the pasta, reserving about 1/2 cup of pasta water.
4. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in 3 cups of milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens slightly.
6. Remove from heat and stir in 8 ounces of mascarpone cheese and 1/2 cup of grated Parmesan cheese. Season with 1/4 teaspoon of nutmeg, a pinch of cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
7. In a small bowl, combine 2 tablespoons of melted butter with 1 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese.
8. In a large bowl, gently combine the cooked pasta, asparagus, cheese sauce, and 1/2 cup of chopped walnuts or pecans.
9. Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle evenly with the breadcrumb mixture.
10. Bake for 30-40 minutes, or until golden brown and bubbly. If baking from refrigerated, add an additional 15-20 minutes to the baking time.