Asparagus Casserole (Pasticcio di Asparagi)
A rich, creamy, and savory Italian dish, this Asparagus Casserole combines the delicate taste of asparagus with the robust flavors of sausage and a velvety béchamel sauce, making it a perfect hearty main course for any occasion. Topped with melty mozzarella and a generous sprinkle of Grana Padano, it’s the epitome of comfort food that’s sure to please any crowd.
Category: Pasta Dishes
Servings: 8
Total Time: 1 hour 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 500g |
| Asparagus | 700g |
| Shallots (scalogno) | 30g |
| Sausage (salsiccia) | 500g |
| White wine | 80g |
| Vegetable broth (brodo vegetale) | 200g |
| Fine salt (sale fino) | To taste |
| Black pepper (pepe nero) | To taste |
| Rosemary | To taste |
| Extra virgin olive oil (olio extravergine d’oliva) | 30g |
| Whole milk (latte intero) | 500g |
| All-purpose flour (farina 00) | 50g |
| Butter (burro) | 50g |
| Ground nutmeg (noce moscata) | To taste |
| Mozzarella | 300g |
| Grana Padano DOP | 130g |
Instructions
-
Prepare the Asparagus:
- Begin by cleaning the asparagus. Use a vegetable peeler to remove the tough outer layer of the stems.
- Trim the white ends of the asparagus stalks, then slice the rest of the asparagus into rounds, keeping the tips intact for garnish.
-
Sauté the Shallots and Sausage:
- Peel and finely chop the shallots.
- Slice the sausage casing lengthwise and remove the meat. In a large pan, heat the olive oil and sauté the shallots for about 5 minutes until softened.
- Add the sausage meat, breaking it apart with a spoon, and cook until browned. Pour in the white wine and allow it to evaporate. Season with chopped rosemary, salt, and pepper. Let the mixture simmer for about 20 minutes, stirring occasionally.
-
Make the Béchamel Sauce:
- In a separate saucepan, heat the milk until warm.
- In another pan, melt the butter over low heat. Once melted, remove the pan from the heat and gradually add the sifted flour, whisking continuously to prevent lumps.
- Return the pan to the heat and cook the flour mixture until it turns golden. Slowly pour in the warm milk, whisking constantly. Continue cooking and stirring for 5-6 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg.
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain, reserving a small amount of pasta water for later.
-
Assemble the Casserole:
- Cube the mozzarella and drain it in a colander to remove excess moisture.
- In a large bowl, combine the cooked rigatoni with one-third of the béchamel sauce and 70g of the grated Grana Padano. Stir to combine.
- Layer the pasta mixture in a greased baking dish. Top with half of the mozzarella cubes, spreading them evenly across the top. Pour the remaining pasta mixture on top, and add the rest of the mozzarella.
-
Bake the Casserole:
- Preheat the oven to 180°C (350°F).
- Bake the casserole in the preheated oven for about 30 minutes, or until the top is golden and bubbly.
-
Serve and Enjoy:
- Once the casserole is done, remove it from the oven and let it cool slightly before serving.
- Slice and serve this deliciously creamy and savory asparagus casserole to your guests—perfect for a cozy dinner or a festive meal.
Tips
- You can add extra herbs like thyme or basil for additional flavor.
- For a lighter version, replace the sausage with grilled chicken or use a reduced-fat cheese.
- If you prefer a crispy top, broil the casserole for a few minutes at the end of baking.
This Asparagus Casserole is a beautiful dish to enjoy any time of the year, showcasing the natural flavors of asparagus while enveloping them in creamy layers of goodness. The combination of pasta, sausage, and béchamel makes it a filling and satisfying meal perfect for family gatherings or special dinners.
