Radicchio adds a welcome note of bitterness to balance out this rich and creamy pasta bake with mushrooms, garlic, and 2 kinds of cheese.
Preparation Time
25 mins
Cooking Time
60 mins
Total Time
1 hr 25 mins
Calories
588 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.
Ingredients
2 cups milk
2 tablespoons olive oil
salt and ground black pepper to taste
4 cloves garlic, minced
1 small red onion, diced
3 cups grated Asiago cheese
1 (16 ounce) package shell pasta
2 tablespoons minced fresh sage
1 pound sliced cremini mushrooms
1 large head radicchio - halved, cored, and thinly sliced
