Ingredients
-
1
-
1
-
-
2
-
2
-
2
-
1
-
1
-
1/4
-
1/8
-
2
-
1/2
-
1/2
-
-
Directions
Asparagus and Penne Casserole, Can be made ahead and refrigerated Leftovers reheat well in microwave , Call it Penne & a Little Asparagus Casserole and it would be appropriate Somewhat disappointed, as I made it pretty much according to the recipe and found it bland and all pasta StacyMD and LazyChef made multiple additions which in hindsight, I should have heeded It’s not that the recipe is bad, I feel it’s only a platform upon which to build a really good recipe Next time, I’ll start by cutting the penne to a 1/2 pound, and add some of the other ingredients like the onion, garlic, chicken, mushrooms that the others added by instinct , Great casserole, even DH liked it! I made a half recipe, added some swiss cheese b/c I had it on hand and subbed cream cheese for the mascarpone Used bowtie pasta which worked fine Left out the pine nuts since I didn’t have any Great the first night, but unfortunately, didn’t reheat that well in my opinion–wasn’t bad but seemed dry when reheated Oh, and I added a chicken breast that I seasoned with salt/pepper/garlic powder and sauteed Would add more next time; I liked the addition! Thanks for posting!
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Steps
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1
Done
|
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
Done
|
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
Done
|
Combine Butter and Breadcrumbs, Stir in Cheese. |
|
4
Done
|
Stir Together Pasta, Cheese Sauce, Nuts and Mix Well. Pour Into 9x13 Pan Prepared With Cooking Spray and Top With Breadcrumb Mixture. |
|
5
Done
|
Bake at 350f Uncovered 30 Minutes, Longer If Refrigerated. |
