1. Preheat the oven to 400 degrees F. Spray an oven safe baking dish with cooking spray (9x12) and set aside.

2. Bring a large pot of salted water to boil and cook the pasta according to instructions, until al dente. Scoop out 1 cup of the pasta water before draining and toss lightly with olive oil to keep it from sticking, set aside.

3. In a large skillet, melt 2 tablespoons butter over medium heat. Add the mushrooms cook, stirring occasionally, for 5 minutes until tender and browned seasoning with salt and pepper. Add flour and cook stirring an additional minute. Slowly add the milk, whisking until smooth and begins to thicken. Bring to a boil and reduce to simmer once it starts bubbling. Add the asparagus and peas and cook an additional minute. Remove from heat and add romano cheese and 1 cup of the mozzarella, reserving the rest for topping. Season with salt, and pepper if needed. Whisk until melted and completely smooth. If the sauce is too thick add a bit of the pasta water if needed.

4. In the baking dish, combine the cooked pasta and pour over the vegetables with the sauce tossing to coat and combine. Sprinkle with remaining cheese and bake on the middle rack until the top begins to brown uncovered for 15 minutes.

5. Serve with fresh parsley.