How to Make Asiago Cremini Pasta Bake with Radicchio - A Step-by-Step Guide

Asiago Cremini Pasta Bake with Radicchio is a delicious and savory pasta dish that is perfect for those cozy evenings when you want something warm and comforting. This recipe is a wonderful combination of flavors and textures, and it's a great way to incorporate more vegetables into your meals. The creamy, cheesy pasta with the earthiness of the cremini mushrooms and the slight bitterness of the radicchio creates a well-balanced and satisfying dish that is sure to become a new favorite in you...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 1 9x13-inch baking dish

  • 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.
  • Nutrition

    588 cal.

    • Total Fat: 36g
    • Saturated Fat: 20g
    • Cholesterol: 105mg
    • Sodium: 814mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 24g
    • Vitamin C: 5mg
    • Calcium: 470mg
    • Iron: 2mg
    • Potassium: 468mg