How To Make Baked Pasta with Porcini and Radicchio
Warm and filling, enjoy this satisfying 3-cheese baked pasta made with dried porcini mushrooms and sharp radicchio for the ultimate comfort food.
Serves:
Ingredients
- 1ozdried porcini,(1 cup)
- boiling water,as needed
- 5tbspunsalted butter
- 2tbspextra virgin olive oil
- 2ozpancetta,sliced
- 4garlic cloves
- 1¼lbsradicchio,(2 heads)
- salt and freshly ground pepper
- 2tspfresh sage,chopped
- 1lblumache pasta,or medium shells
- ¼cupall purpose flour
- 2cupsmilk
- 1½cupsheavy cream
- 1pinchnutmeg,freshly grated
- ¼lbasiago cheese
- 6ozfontina cheese
- ¼cupparmesan cheese,freshly grated
Instructions
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Preheat the oven to 350 degrees F. Butter a 9×13-inch baking dish.
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In a heatproof bowl, soak the porcini in boiling water for about 15 minutes until softened. Rinse the porcini to dislodge any grit, then drain and chop them. Discard the soaking liquid.
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In a large, deep skillet, melt 2 tablespoons of the butter in olive oil. Add the porcini, pancetta, and ⅓ of the garlic and cook over moderately high heat, stirring occasionally, for about 3 minutes until the garlic is golden and fragrant.
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Using a slotted spoon, transfer to a plate.
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Add the radicchio wedges to the skillet in a slightly overlapping layer and cook over moderately high heat for about 4 minutes until wilted and just beginning to brown.
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Add the remaining garlic, season with salt and pepper, and cook, stirring, for about 5 minutes longer until the radicchio is slightly caramelized. Stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.
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Cook the pasta in a large pot of boiling salted water until al dente. Drain very well.
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In a medium saucepan, melt the remaining butter. Add the flour and cook over moderately high heat, stirring, for about 2 minutes until foamy. Gradually whisk in the milk and bring to a boil; cook, whisking for about 4 minutes until thickened.
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Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.
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Add the pasta to the bowl along with the Asiago and Fontina, then toss well. Transfer the pasta to the prepared baking dish. Sprinkle with Parmesan cheese.
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Bake for 20 minutes, or until heated through.
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Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes.
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Serve and enjoy.
Nutrition
- Calories: 728.75kcal
- Fat: 44.60g
- Saturated Fat: 24.83g
- Trans Fat: 0.30g
- Monounsaturated Fat: 14.23g
- Polyunsaturated Fat: 2.72g
- Carbohydrates: 57.86g
- Fiber: 3.50g
- Sugar: 6.94g
- Protein: 25.39g
- Cholesterol: 128.46mg
- Sodium: 704.99mg
- Calcium: 484.48mg
- Potassium: 585.42mg
- Iron: 1.97mg
- Vitamin A: 370.33µg
- Vitamin C: 6.75mg
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