Asiago Cremini Pasta Bake with Radicchio Recipe

Cook Time: 60 minutes

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
• cup butter
• cup all-purpose flour
• 2 cups milk
• 3 cups grated Asiago cheese
• 1 cups heavy whipping cream
• 1 cups freshly grated Parmigiano-Reggiano cheese, divided
• teaspoon salt
• teaspoon ground black pepper
• cup panko bread crumbs

Directions

Step 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 the pasta and set aside.

Step 2: Preheat the oven to 350F (175C). Butter a 9x13-inch baking dish to prepare for baking.

Step 3: Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir for about 7 minutes until the mushrooms are browned and the onion becomes translucent.

Step 4: Add radicchio, garlic, and sage to the pot. Cook for another 3 minutes until the radicchio wilts and the garlic becomes fragrant. Remove the pot from heat and stir in the cooked pasta.

Step 5: In a separate saucepan, melt butter over medium-high heat. Whisk in flour and cook until it starts to foam. Gradually pour in the milk, whisking constantly until the mixture comes to a boil and thickens, which will take about 5 minutes.

Step 6: Remove the saucepan from heat and whisk in Asiago cheese, heavy cream, 1 cup of Parmigiano-Reggiano cheese, teaspoon salt, and teaspoon black pepper. Stir until the sauce is smooth and melted.

Step 7: Pour the sauce over the pasta mixture and stir until everything is thoroughly combined. Transfer the mixture to the prepared baking dish.

Step 8: Top the pasta with the remaining cup of Parmigiano-Reggiano cheese and the panko bread crumbs.

Step 9: Bake the dish in the preheated oven for about 30 minutes until the mixture is bubbly and hot. Finally, broil for 1 minute until the top is golden brown and crispy.

Cook's Note

You can substitute macaroni for the shell pasta if you prefer.

Nutrition Facts (per serving)

• Calories: 588
• Fat: 36g (46% Daily Value)
• Saturated Fat: 20g (102% Daily Value)
• Cholesterol: 105mg (35% Daily Value)
• Sodium: 814mg (35% Daily Value)
• Total Carbohydrates: 47g (17% Daily Value)
• Dietary Fiber: 3g (9% Daily Value)
• Total Sugars: 5g
• Protein: 24g (48% Daily Value)
• Vitamin C: 5mg (5% Daily Value)
• Calcium: 470mg (36% Daily Value)
• Iron: 2mg (12% Daily Value)
• Potassium: 468mg (10% Daily Value)

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

This dish, a rich and creamy baked pasta, features asiago cheese, cremini mushrooms, and the unique bitterness of radicchio. Perfect for a cozy dinner, it brings a touch of sophistication to any meal.

History and Origins

The Asiago Cremini Pasta Bake with Radicchio is a modern take on classic Italian ingredients. Asiago cheese, originating from the Veneto region of Northern Italy, has been produced for centuries. Its nutty and slightly tangy flavor is a perfect match for the earthy, slightly bitter taste of radicchio, which is common in Italian cuisine, particularly in the northern regions. The use of cremini mushrooms, a type of cultivated mushroom, adds depth and earthiness to the dish. Although this pasta bake itself is not an ancient Italian recipe, it draws from the rich traditions of Italian cooking, emphasizing local, seasonal ingredients in a comforting, baked form.

Regional Characteristics

The key ingredients of this dishAsiago cheese, radicchio, and cremini mushroomsare staples of northern Italy. Asiago, named after the town of Asiago in the Alps, is widely used in the Veneto and Trentino regions. Radicchio, a type of leafy vegetable, is particularly common in Veneto and Lombardy, where it is often used in salads or cooked dishes to provide a crisp and bitter contrast to richer, creamier components. The incorporation of mushrooms is typical of northern Italian cuisine, where foraging for wild mushrooms is a common practice. The dish itself is a blend of these regional ingredients, giving it an unmistakable northern Italian influence.

Distinction from Similar Dishes

While this dish shares similarities with other baked pasta recipes, such as the popular "pasta al forno," the Asiago Cremini Pasta Bake with Radicchio sets itself apart with its distinctive use of Asiago cheese and the addition of radicchio. Most pasta bakes typically feature mozzarella and a tomato-based sauce, but this version uses a creamy bchamel sauce, enriched with heavy cream and Asiago. The bitterness of radicchio balances out the richness of the cheeses, creating a more complex flavor profile compared to the typical savory, tomato-based pasta bakes. The mushrooms also provide an earthy undertone, setting it apart from more straightforward pasta bakes.

Where It Is Typically Served

This hearty pasta bake is a favorite comfort food in Italy, particularly in colder months. It's often served in home kitchens or small trattorias, especially in northern Italy where its ingredients are native. In the United States, it's commonly served at family gatherings, potlucks, or as a main course during the fall and winter. Its rich, creamy nature makes it a perfect dish for sharing with friends and family, and it pairs wonderfully with a crisp green salad and a glass of white wine.

Interesting Facts

• Asiago cheese comes in two varieties: fresh (or "pressato") and aged (or "d'allevo"). The version used in this dish is typically aged, which gives it a sharp, nutty flavor.
• Radicchio, though bitter, is a highly nutritious vegetable. It is packed with antioxidants, particularly anthocyanins, which give it its red color.
• The cremini mushroom, often considered a more flavorful version of the white button mushroom, is actually a variety of the same species, Agaricus bisporus, but it is harvested at a slightly older stage.
• This dish has gained popularity in the U.S. as part of the growing trend of Italian-inspired comfort food, merging traditional ingredients with modern cooking techniques.

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