Asiago Cremini Pasta Bake with Radicchio

5.0
(4)

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.

2
2
Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins
Servings:
10
Yield:
1 9x13-inch baking dish

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

Directions

  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.

Cook's Note:

Substitute macaroni for the shells if desired.

Nutrition Facts (per serving)

588 Calories
36g Fat
47g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 588
% Daily Value *
Total Fat 36g 46%
Saturated Fat 20g 102%
Cholesterol 105mg 35%
Sodium 814mg 35%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 24g
Vitamin C 5mg 25%
Calcium 470mg 36%
Iron 2mg 12%
Potassium 468mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.