Baked Asparagus and Mushroom Pasta

Details

Ingredients

• ½ (16 ounce) package gemelli pasta
• 2 tablespoons herb-infused extra-virgin olive oil
• ½ medium onion, chopped
• 1 pound fresh asparagus, cut into 1-inch pieces
• 1 (8 ounce) package sliced mushrooms
• 2 cups cherry tomatoes, halved
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups 1% milk
• ⅔ cup grated Parmigiano-Reggiano cheese, divided
• ¼ cup shredded provolone cheese
• ⅓ cup Italian-seasoned bread crumbs