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Asiago Cremini Pasta Bake with Radicchio

Rated as 5 out of 5 Stars
40

"This fancy version of mac and cheese is rich, creamy, and the perfect comfort food! Don't omit the radicchio as its slight bitterness balances out the richness of this dish."
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Ingredients

1 h 25 m servings 588
Original recipe yields 10 servings (1 9x13-inch baking dish)

Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  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.
  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.
  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.
  6. Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

Footnotes

  • Cook's Note:
  • Substitute macaroni for the shells if desired.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 588 calories; 35.7 46.7 24 105 814 Full nutrition

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Reviews

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This recipe is screaming "Northern Italy". Seeing that I'm 450 km left of Asiago, I used fontina cheese and local mushrooms. I also added some white wine to the sauté and some nutmeg to the bech...