Creamy Asparagus Spring Pasta



 Easy casseroles can be prepared ahead for quick tasty meals even if you have no time. My spring Pasta bake can be assembled the day before, refrigerated, then baked the next day. Or you can bake, freeze and reheat. Either option gives you a easy delicious meal. And I just love spring asparagus!


2 tablespoon olive oil
2 cloves garlic
1 shallot, minced
1 bunch asparagus, cut into 1" pieces 
1/2 cup (4 oz.) salted butter
1/2 cup (2 oz.) all-purpose flour
2 teaspoons dry mustard
1 teaspoon table salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups half-and-half
2 cups whole milk
1 (16-oz.) block Swiss cheese, shredded
2/3 ounces Parmesan cheese, shredded
1 (16-oz.) pkg. rainbow bow-tie pasta, prepared according to pkg. directions
1 cup panko bread crumbs
2/3 ounces Parmesan cheese, shredded 
1 tablespoon butter, melted


1. Heat olive oil in pan. Add garlic, shallot and asparagus sauteing for 5 minutes. Cool 
2.Preheat oven to 350°F. Melt butter in a Dutch oven over medium. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Whisk in dry mustard, salt, black pepper, and cayenne pepper. Gradually whisk in half-and-half and milk; cook, whisking constantly, until thickened, 8 to 10 minutes.
3. Whisk in Swiss cheese and 2 oz. Parmesan cheese. Remove from heat. Stir in pasta and cooked asparagus mixture*.  Pour mixture into a lightly greased 13- x 9-inch baking dish.
4. Prepare Topping: Process croutons and 2 oz. Parmesan cheese in a food processor until finely ground. Add 1 tablespoon melted butter, and process until combined. Sprinkle over pasta mixture.
5. Bake in preheated oven until golden, about 30 minutes. Let stand 10 minutes.


For more recipes from Good Dinner Mrs Mellen checkout the links below!


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