Gruyere, Asparagus & Pea Baked Pasta

Gruyere, Asparagus & Pea Baked Pasta

3 Reviews
From: EatingWell Magazine, March/April 2016

This healthy casserole recipe contains tons of veggies alongside whole-wheat pasta for a satisfying dinner kids and adults will enjoy.

Ingredients 8 servings

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  • 12 ounces whole-wheat rotini
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 cups sliced leeks, white and light green parts only
  • 1 pound asparagus, trimmed and cut into ½-inch pieces
  • 2 cloves garlic, minced
  • 1½ cups peas, fresh or frozen (thawed)
  • 5 tablespoons all-purpose flour
  • 4 cups reduced-fat milk
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 2 cups shredded Gruyère or fontina cheese
  • 1 tablespoon chopped fresh tarragon
  • ⅔ cup whole-wheat panko breadcrumbs

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Cook pasta for 2 minutes less than the package directions. Reserve ½ cup of the cooking water, then drain and rinse the pasta. Transfer to a large bowl.
  3. Meanwhile, heat 1 tablespoon oil a large skillet over medium heat. Add leeks; cook, stirring occasionally, until very tender, 6 to 8 minutes. Add asparagus and garlic; cook, stirring, until the asparagus is tender-crisp, 2 to 4 minutes. Add peas; cook 1 minute more. Transfer to the bowl with the pasta.
  4. Add 2 tablespoons oil to the pan and return to medium heat. Sprinkle in flour; cook, whisking, until it starts to brown, 2 to 3 minutes. Whisking constantly, slowly pour in milk, then the reserved water, mustard, salt and pepper. Bring to a simmer and cook, whisking, until the sauce thickens, 2 to 3 minutes. Remove from heat; whisk in cheese and tarragon. Pour over the pasta mixture and stir until coated. Transfer to the prepared baking dish.
  5. Combine breadcrumbs and the remaining 2 tablespoons oil in a small bowl and sprinkle over the casserole. Bake until steaming hot, 30 to 35 minutes. Let stand 10 minutes before serving.
  • Make Ahead Tip: To make ahead: Prepare through Step 4 and refrigerate for up to 1 day; uncover and let stand at room temperature for 30 minutes before topping and baking (Step 5).

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 489 calories; 21 g fat(8 g sat); 9 g fiber; 55 g carbohydrates; 23 g protein; 139 mcg folate; 39 mg cholesterol; 10 g sugars; 0 g added sugars; 1,606 IU vitamin A; 18 mg vitamin C; 475 mg calcium; 3 mg iron; 566 mg sodium; 489 mg potassium
  • Nutrition Bonus: Calcium (48% daily value), Folate (35% dv), Vitamin A (32% dv), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, ½ reduced-fat milk, 1 high-fat meat, 1½ fat

Reviews 3

October 27, 2016
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By: Elizabeth Haynes
The flavor was decent although it needed a lot of extra salt and pepper to get it there. The biggest issue was the roux. Trying to make it in an already hot, very large skillet failed for me. I ended up straining everything and thickening it with cornstarch. Next time I would make the roux and sauce in a separate pot. I honestly probably wouldn't make this again except that my husband really liked it, and he rarely likes meat-free dishes!
May 02, 2016
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By: Rebecca Grenier
Another great cheesy pasta casserole I love that the amount of vegetables (leeks, peas, asparagus) was about the same volume as the amount of pasta, and despite this the casserole was downright delicious. I used fontina cheese and would try harder to find guyere next time, or put in a little cheddar just because I like a bit sharper flavor. I will admit to adding more salt, which probably breaks the EatingWell nutrition guidelines. Pros: Good amount of vegetable content, tasty Cons: addictive!
March 13, 2016
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By: EatingWell User
Makes a lot We made this dish as a side to salmon. As a side dish, it feeds eight lumberjacks. It would be good for a buffet as it made so much. Pros: tasty, filling