Asparagus and Penne Casserole

Recipe by AnitaL

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

Top Review by hrtworms

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.

Ingredients Nutrition


  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.

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