Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. Bring a large pot of lightly salted water to a boil; cook gemelli in boiling water until tender yet firm to the bite, about 6 minutes. Drain and set aside.
3. Heat herb-infused olive oil in a large skillet over medium heat until shimmering. Cook and stir onion in hot oil for 2 minutes. Add asparagus and mushrooms; cook, stirring occasionally, until mushrooms begin to soften and asparagus is bright green, about 4 minutes. Add tomatoes, garlic, red pepper flakes, salt, and pepper. Continue cooking for about 4 minutes, stirring occasionally.
4. Pour vegetable mixture into a large bowl. Stir in cooked pasta until incorporated.
5. Melt butter in the same skillet over medium heat. Add flour and cook, stirring constantly, until mixture bubbles, about 4 minutes. Pour in milk, stirring briskly to avoid lumps. Continue to stir until sauce thickens and bubbles again, about 4 minutes. Remove from heat and stir in 1/3 cup Parmigiano-Reggiano and provolone until cheese is melted and sauce is smooth.
6. Pour sauce over pasta-vegetable mixture and stir to combine. Taste and adjust seasonings. Pour into the prepared baking dish. Toss remaining 1/3 cup Parmigiano-Reggiano with bread crumbs in a small bowl and sprinkle over casserole.
7. Bake in the preheated oven until bubbly and lightly browned, 20 to 25 minutes.