Ingredients for Asparagus And Penne Casserole
- 1 pound fresh asparagus
- 1 pound penne pasta
- 1 teaspoon salt
- 6 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 8 ounces mascarpone cheese
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- pinch cayenne pepper
- 1 cup breadcrumbs
- Pine Nuts
- 1/2 cup reserved pasta water
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How to Make Asparagus And Penne Casserole
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- Gradually whisk in 3 cups of milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens slightly.
- 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.
- In a small bowl, combine 2 tablespoons of melted butter with 1 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese.
- In a large bowl, gently combine the cooked pasta, asparagus, cheese sauce, and 1/2 cup of chopped walnuts or pecans.
- Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle evenly with the breadcrumb mixture.
- 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.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
39g
Carbs
19g
