Creamy Asparagus and Mushroom Bake
A delicious oven-baked dish with sliced asparagus, mushrooms, and penne in a creamy filling, perfect for a satisfying dinner.
Ingredients
Vegetables
- 1 lb sliced asparagus, trimmed and cut into bite-size pieces
- 8 oz mushrooms, sliced
Pasta
- 12 oz penne, dry
Dairy
- 4 oz cream cheese, softened Keep at room temperature before using.
- 1.5 cups heavy cream
- 1/2 cup Parmesan cheese, grated Reserve some for topping.
Aromatics
- 3 cloves garlic, minced
Seasoning
- Salt, to taste after adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta in boiling water until 1–2 minutes short of the package's full cooking time, then drain.
- In a skillet, sauté the sliced asparagus and mushrooms until they’re tender and fragrant.
Assembly
- In a separate saucepan, melt together the cream cheese, heavy cream, and minced garlic until smooth and creamy.
- Toss the cooked penne pasta with the sautéed veggies, then mix in the creamy sauce.
- Transfer the mixture to a baking dish, sprinkle with parmesan cheese, and bake in the preheated oven until bubbly and golden.
Baking
- Begin checking after about 20–30 minutes. Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Refrigerate leftovers promptly and reheat until hot throughout.