Asiago cremini pasta bake with radicchio

    1 hour 25 min

    This fancy version of mac and cheese is rich, creamy and the perfect comfort food! Don't omit the radicchio (sometimes known as red chicory) as its slight bitterness balances out the richness of this dish.

    2 people made this

    Serves: 10 

    • 450g macaroni or pasta shells
    • 2 tablespoons olive oil
    • 450g 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
    • 55g butter
    • 30g plain flour
    • 475ml milk
    • 325g grated Asiago cheese
    • 350ml whipping cream
    • 120g freshly grated Parmesan cheese, divided
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 50g panko bread crumbs

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
    2. Preheat oven to 180 C / Gas 4. Butter a 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 has softened, 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 the boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, cream, about 80g of the grated Parmesan 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 Parmesan cheese and panko.
    6. Bake in the preheated oven until bubbly, about 30 minutes, then place under a hot grill until topping is golden brown, about 1 minute.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This stuff is delicious!! I added a bit of white wine to the sauté. I also used fontina instead of asiago.  -  27 Jan 2017


    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 bechamel sauce. This is a delicious change from the rgular red sauce "pasta al forno". Thank you for the delicious recipe.  -  11 Jan 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate