Asparagus and Penne Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Can be made ahead and refrigerated. Leftovers reheat well in microwave. Ingredients:
1 lb asparagus, cut in 1-inch pieces |
1 lb penne |
salt, pepper to taste |
2 tablespoons butter |
2 tablespoons flour |
2 cups milk |
1 cup mascarpone cheese |
1 cup parmesan cheese, grated |
1/4 teaspoon nutmeg |
1/8 teaspoon cayenne |
2 tablespoons butter, melted |
1/2 cup breadcrumbs |
1/2 cup pine nuts, toasted |
Directions:
1. Bring a large pot of water to boil. Add asparagus and cook 5 minutes. Remove and add penne and cook until al dente, about 10-15 minutes.
2. Make white sauce with butter, flour and milk. Remove from heat and stir in mascarpone and 1/2 cup Parmesan. Season with nutmeg, cayenne, salt and pepper.
3. Combine butter and breadcrumbs, stir in cheese.
4. Stir together pasta, cheese sauce, nuts and mix well. Pour into 9x13 pan prepared with cooking spray and top with breadcrumb mixture.
5. Bake at 350°F uncovered 30 minutes, longer if refrigerated.
|
|