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Slideshow: Baked Pasta Dishes 

Grace Parisi
December 2003

Gallery

© Ashley Rodriguez

Recipe Summary

active:
50 mins
total:
1 hr 15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Butter a 3-quart baking dish. In a heatproof bowl, soak the porcini in boiling water until softened, about 15 minutes. 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 the olive oil. Add the porcini, pancetta and one-third of the garlic and cook over moderately high heat, stirring occasionally, until the garlic is golden and fragrant, about 3 minutes. Using a slotted spoon, transfer to a plate.

  • Add the radicchio wedges to the skillet in a slightly overlapping layer and cook over moderately high heat until wilted and just beginning to brown, about 4 minutes. Add the remaining garlic, season with salt and pepper and cook, stirring, until the radicchio is slightly caramelized, about 5 minutes longer. Stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.

  • Cook the pasta in a large pot of boiling salted water until al dente. Drain very well. Meanwhile, in a medium saucepan, melt the remaining 3 tablespoons of butter. Add the flour and cook over moderately high heat, stirring, until foamy, about 2 minutes. Gradually whisk in the milk and bring to a boil; cook, whisking until thickened, about 4 minutes. Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.

  • Add the pasta to the bowl along with the Asiago and Fontina; toss well. Transfer the pasta to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake for 20 minutes, or until heated through.

  • Preheat the broiler. Broil the pasta for 2 minutes, until the top is golden and bubbling. Let stand for 10 minutes; serve.

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