Asiago Cremini Pasta Bake with Radicchio recipe
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Ingredients
- 1 (16 ounce) package shell pasta 2 tablespoons olive oil 1 pound sliced cremini mushrooms 1 small red onion, diced salt and ground black pepper to taste 1 large head radicchio - halved, cored, and thinly sliced 4 cloves garlic, minced 2 tablespoons minced fresh sage ¼ cup butter ¼ cup all-purpose flour 2 cups milk 3 cups grated Asiago cheese 1 ½ cups heavy whipping cream 1 ½ cups freshly grated Parmigiano-Reggiano cheese, divided ½ teaspoon salt ¼ teaspoon ground black pepper ½ cup panko bread crumbs
Nutrition Info
- 588.2 caloriescarbohydrate: 46.7 gcholesterol: 104.5 mgfat: 35.7 gfiber: 2.5 gprotein: 24 gsaturatedFat: 20.3 gservingSize: -sodium: 814 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Asiago Cremini Pasta Bake with Radicchio
Directions
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Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage, cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
Melt butter in a saucepan over medium-high heat. Whisk in flour, cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat, whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
Pour sauce over pasta mixture, stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.