Asparagus Baked Pasta

8 Servings

If you have had an exhausting day at work and you are looking for a quick meal to make for your family for dinner, this is definitely not the dish for that day! 😉

But if you have some time to spend in the kitchen, let’s say on a lazy Sunday afternoon, and you want to treat your family that night or you want to impress your guests or the host of a party you have been invited to, this is the perfect dish for you! 😉

This pasta can be “dressed up” the way you want. I picked asparagus and pancetta, but you can go with the vegetables and the cured meats you like the most.

I also suggest that you use a couple of different cheeses instead of just one, because they make the sauce even richer – and this pasta is all about richness. 🙂 Just make sure that the cheeses you pick melt evenly and easily, such as emmental, fontina, gouda, cheddar or gruyere.

Let me know what you think if you have the chance and the time to make it! 🙂


2 lb asparagus
¼ cup extravirgin olive oil
¼ cup beef stock
1 lb of ¼ inch thick pancetta
7 cups of Bechamel sauce
2 cups each of two shredded cheeses of your choice (4 cups total)
1.6 lb dried ziti pasta (1 ½ packs)
1 cup grated Parmigiano cheese
Ground black pepper


Wash the asparagus spears and cut off the woody ends. In a large pot, heat some water until it boils, add the asparagus and keep boiling for 3-4 minutes. Strain the asparagus, rinse with cold water and cut into ¾ inch pieces. In a large skillet, heat the oil over medium heat, add the asparagus, season with salt and pepper (to taste) and toss to coat. Add the beef stock and stir occasionally until the stock evaporates. Set aside.

Cut up the pancetta into small pieces and cook in a non-stick skillet until crispy. Wait for the pancetta to cool down and get rid of the grease. Set aside.

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, stirring occasionally.

While the pasta is cooking, put the shredded cheeses into the pot with the hot Béchamel Sauce and, over very low heat, stir until the cheeses are completely melted.

Drain the pasta and put it again into the pot.

In a 9×13 inch casserole, spread some of the sauce to keep the pasta from sticking. Save 2 cups of the sauce for later and add the rest along with the asparagus and the pancetta to the pasta and toss to coat. Put the pasta in the casserole, ladle the rest of the sauce that you had previously set aside over the pasta, spreading it evenly, and scatter the grated Parmigiano over it. Bake for about 20 minutes covering the pasta with aluminum foil for the first 10 minutes.


About Francesca

I am a cook and the founder and art director of Flora's Table, the fine cooking and wine blog. Check us out at :-)
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16 Responses to Asparagus Baked Pasta

  1. can i use a different stock for this? which will work best? i can’t wait to make it! it looks delicious!

    • Francesca says:

      Of course you can! As an alternative, I would use vegetable stock. Just make sure that the stock evaporates completely and, when you assemble the pasta with the asparagus, any residual liquid from the vegetables stays in the skillet. Hope you enjoy it!

  2. mcpeden says:

    This is a great recipe, can’t wait to try it!

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  7. ChgoJohn says:

    This is a fantastic recipe, Francesca. I followed a link from Scoop.It to get here and laughed when I saw it was one of your recipes. I should have known and promise to take some time to go through your archives. Thanks for sharing a great recipe.

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  11. Dina says:

    I enjoyed this post very much, Francesca, especially your opening words, I thought this would be complicated and time-consuming. 😉 Thanks for sharing the gorgeous recipe. Amazing how you have improved in stylish ❤ presentations since your first post about pasta! Well done.
    Big hug, Dina xo

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