Total Time
45mins
Prep 15 mins
Cook 30 mins

Found this clipping tucked inside one of my cookbooks. This casserole can be made ahead, covered and kept at room temperature. Reheat at 350F/180C for 15-20 minutes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F/180°C.
  2. Cook pasta al dente. Drain and place in shallow casserole dish.
  3. In a large heavy skillet, heat butter and oil and add asparagus and scallions. Saute about four minutes.
  4. Add stock and sherry and simmer for five minutes. Add mushrooms and scallops and simmer another five minutes.
  5. Add cream and parmesan and stir. Add to pasta in casserole dish and mix well.
  6. Bake for 15-20 minutes.

Reviews

(2)
Most Helpful

This was good and easy to make. I too thought the sauce was a bit thin but we liked it. I'm not crazy about the sherry in this either- seemed a bit strong for me.

bmcnichol October 28, 2007

the taste was wonderful but the sauce was a little thin for our liking, I think whipping cream would have worked better, I used 18% table cream, this might have been better making the sauce into a roux firstly and adding in fresh garlic, however I am torn between 4 and 5 stars and decided to go with the 5 stars for taste, thanks CQ...Kitten:)

Kittencal@recipezazz October 21, 2007

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