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    You are in: Home / Recipes / Asparagus and Penne Casserole Recipe
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    Asparagus and Penne Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    AnitaL's Note:

    Can be made ahead and refrigerated. Leftovers reheat well in microwave.

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    Units: US | Metric


    1. 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. 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. 3
      Combine butter and breadcrumbs, stir in cheese.
    4. 4
      Stir together pasta, cheese sauce, nuts and mix well. Pour into 9x13 pan prepared with cooking spray and top with breadcrumb mixture.
    5. 5
      Bake at 350°F uncovered 30 minutes, longer if refrigerated.

    Ratings & Reviews:

    • on April 21, 2010


      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.

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    • on April 09, 2009


      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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    • on April 18, 2008


      I had some asaparagus I needed to use up and thought about using my bechamel sauce and needed to come up with a casserole...yours fit the bill! I added fresh mushrooms, and a bay leaf and small diced onion to the white sauce and a bit more nutmeg. I didn't have pine nuts so used slivered almonds that I crushed up and no breadcrumbs. Also added some shredded swiss cheese to this. The addition of mascarpone cheese was great! The kids who hate asparagus inhaled this! Thanks so much for a great recipe!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Asparagus and Penne Casserole

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 449.9
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 7.9 g
    Cholesterol 34.8 mg
    Sodium 321.2 mg
    Total Carbohydrate 58.1 g
    Dietary Fiber 8.0 g
    Sugars 1.6 g
    Protein 14.7 g

    The following items or measurements are not included:

    mascarpone cheese

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