Tender pasta baked with green beans, mushrooms, and luscious sauce for a hearty, crowd-pleasing meal.
# Ingredient List:
→ Pasta
01 - 12 ounces short pasta, such as penne or rigatoni
02 - Salt for boiling pasta
→ Vegetables
03 - 12 ounces fresh green beans, trimmed and cut into 1-inch pieces
04 - 8 ounces cremini or button mushrooms, sliced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced
→ Sauce
07 - 4 tablespoons unsalted butter
08 - 1/4 cup all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup vegetable broth
11 - 1/2 cup grated Parmesan cheese
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt, plus more to taste
15 - 1/4 teaspoon ground nutmeg
→ Topping
16 - 1 1/2 cups crispy fried onions
17 - 1/2 cup grated sharp cheddar cheese (optional)
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large pot, bring salted water to a boil. Add pasta and cook until just al dente. During the last 2 minutes, add green beans. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Add mushrooms and sauté for 5 minutes until browned. Stir in minced garlic and cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir to coat. Gradually whisk in milk and vegetable broth, stirring constantly. Simmer for 4–5 minutes until thickened.
05 - Add Parmesan cheese, dried thyme, ground black pepper, salt, and ground nutmeg to the sauce. Stir well and adjust seasoning as needed.
06 - Mix the cooked pasta and green beans with the sauce in the skillet or a large bowl until evenly coated.
07 - Transfer the mixture to the prepared baking dish. Sprinkle crispy fried onions on top, along with grated cheddar cheese if desired.
08 - Bake in the oven for 20–25 minutes until the casserole is bubbling and the top is golden brown.
09 - Let the dish cool for 5 minutes before serving to allow the sauce to set.
