Baked Vegetable Penne

• 3 cups uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound asparagus spears, trimmed and cut into 1-inch pieces
• 1 (8-ounce) package cremini mushrooms, sliced
• 1 cup chopped red bell pepper
• 1 cup chopped sweet onion
• 1 garlic clove, minced
• 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
• 1/2 cup dry sherry
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups 2% reduced-fat milk, divided
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese
• 1/8 teaspoon black pepper
• Cooking spray
• 1 1/2 cups (6 ounces) shredded mozzarella and provolone cheese blend

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, bell pepper, and onion; saute 4 minutes. Add garlic; saute 1 minute. Add artichokes and sherry. Cook, stirring frequently, 3 minutes or until most of liquid evaporates. Stir in basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. .
3. Combine 1/2 cup milk and flour; whisk until smooth. Combine flour mixture, 2 cups milk, and butter in a medium saucepan. Cook over medium heat, whisking constantly, 20 minutes or until thick and bubbly. Stir in Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Preheat oven to 350u0b0.
5. Combine pasta, vegetables, and white sauce. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 350u0b0 for 30 minutes. Uncover, sprinkle with cheese blend, and bake 7 minutes or until cheese melts.

penne pasta, olive oil, cremini mushrooms, red bell pepper, sweet onion, garlic, quartered artichoke hearts, sherry, fresh basil, salt, freshly ground black pepper, milk, allpurpose, butter, parmesan cheese, black pepper, cooking spray, mozzarella

Taken from www.myrecipes.com/recipe/baked-vegetable-penne (may not work)