Baked Asparagus and Mushroom Pasta

By Bibi

4.8 / 5

20min

40min

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½ (16 ounce) package gemelli pasta
2 tablespoons herb-infused extra-virgin olive oil
½ medium onion chopped
1 pound fresh asparagus cut into 1-inch pieces
1 (8 ounce) package sliced mushrooms
2 cups cherry tomatoes halved
2 cloves garlic minced
¼ teaspoon crushed red pepper flakes
1 pinch salt and ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
⅔ cup grated Parmigiano-Reggiano cheese divided
¼ cup shredded provolone cheese
⅓ cup Italian-seasoned bread crumbs