Asiago Cremini Pasta Bake with Radicchio

01Method

1. 1

   Bring a generously salted large pot of water to a boil. Cook the shell pasta until just al dente, about 9 minutes, then drain and set aside.

2. 2

   Heat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.

3. 3

   Warm olive oil in a large pot over medium heat. Add the mushrooms, onion, and a pinch of salt and pepper. Sauté, stirring occasionally, until the mushrooms are golden and the onion is soft, about 7 minutes. Stir in the radicchio, garlic, and sage; cook until the radicchio wilts and the garlic is fragrant, about 3 minutes. Take off the heat and fold in the drained pasta.

4. 4

   In a saucepan over medium-high heat, melt the butter, then whisk in the flour and let it cook until it begins to foam. Stream in the milk while whisking continuously until the sauce boils and thickens, about 5 minutes. Off the heat, whisk in the Asiago, heavy cream, half of the Parmigiano-Reggiano, salt, and pepper until completely smooth and melted.

5. 5

   Pour the cheese sauce over the pasta mixture and stir to combine evenly. Spread everything into the prepared baking dish, then scatter the remaining Parmigiano-Reggiano and panko bread crumbs over the top.

6. 6

   Bake until the filling is bubbling, about 30 minutes, then switch to the broiler and cook until the topping turns golden brown, about 1 minute.