Beazell's Cook Book

Baked Pasta Casserole w/ Asparagus & Sun Dried Tomatoes by Amy Sosa

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Baked Pasta Casserole w/ Asparagus & Sun Dried Tomatoes  




Large elbow macaroni, pasta , cooked and drained per instructions

Several pats unsalted, butter

Lemon Beazell's Cajun Seasoning

Garlic, minced

Minced sun dried tomato, (jarred ones in oil)

Asparagus spears , frozen and cut into bite size pieces

Fresh grated gruyere cheese

Fresh grated asiago cheese

Heavy cream or half & half

Dry Italian bread crumbs



Preheat oven to 350 degrees.

In a nonstick skillet, melt the butter over medium heat. Lightly sauté the sun dried tomatoes and asparagus until just coated in butter. Add the Lemon Beazell's, garlic, cream or half & half and cook just long enough to reduce the sauce. Add the cheeses and remove from the heat. Combine the mixture in a large bowl with the cooked pasta and spread evenly into a greased casserole dish. Sprinkle the bread crumbs over the pasta mixture and add just a bit more Lemon Beazell's.

Bake casserole uncovered just until the bread crumbs begin to brown and the mixture is slightly bubbly.


Note: Cajun cooking style with no exact measurements!


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