Asparagus Pasta Bake Recipes

OVEN-ROASTED ASPARAGUS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
• Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

BAKED ASPARAGUS AND MUSHROOM PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
• 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.
• 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.
• Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
• Pour the vegetable mixture into a large mixing bowl. Drain pasta and stir into the bowl.
• 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.
• 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.
• Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.

BAKED PASTA WITH ASPARAGUS (PASTA AL FORNO CON ASPARAGI)

Steps:

• Wash Asparagus.
• Remove any tough stalks and cut into short lengths.
• You may want to split the length in half.
• Melt about 3 tbs of butter in pan and cook the asparagus over a low heat for about 20 min.
• Every so often, add a little chicken stock to keep it moist.
• When the asparagus is done, season to taste.
• While the asparagus is cooking, process the ricotta cheese with the oil.
• Cook the pasta for half the time stated on the package.
• Drain and immediately toss in the remaining butter and half the Parmesan.
• Butter a deep oven dish.
• Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
• Repeat, finishing with the layer of pasta.
• Beat together the eggs and the remaining cheese and pour over the top.
• Sprinkle with black pepper.
• Bake in a medium oven, 350 degrees for 20 minutes.

CHEESY ASPARAGUS PASTA

Steps:

• Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
• Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
• Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

BAKED PASTA WITH ASPARAGUS, LEMON, AND MASCARPONE

Steps:

• Preheat the oven to 450°F.
• Spray a 9x13 pan with cooking spray.
• Heat a large pot of water to boil.
• Add asparagus and cook 2 minutes, remove with a slotted spoon and run under cold water to stop cooking process, drain well.
• Add fettuccine to boiling water and cook until al dente, about 10 minutes.
• While fettuccine is cooking, heat oil in a skillet, add scallions and saute 1 minute.
• Add asparagus, saute 1 minute.
• Remove from heat and add half the zest, lemon juice, thyme, salt, pepper; mix well; set aside.
• In a saucepan melt butter, add flour and mix well.
• Whisk in milk and stir until boiling, lower heat and cook until thickened.
• Remove from heat and stir in mascapone, remaining zest and 1/2 cup parmigiano-reggiano, whisking until smooth.
• Season with allspice, cayenne, salt and pepper.
• Mix remaining cheese, breadcrumbs, salt, pepper in a small bowl.
• For assembly:.
• Drain the cooked fettucine and return to pot.
• Stir in asparagus mixture, cheese sauce, toasted nuts and mix well.
• Pour into prepared pan, top with breadcrumb mixture.
• Bake uncovered 15-20 minutes until bubbling and golden; serve.