Three-Cheese Pasta Gratin

Print Recipe Three-Cheese Pasta Gratin

Servings:

3 tablespoons unsalted butter, plus butter for the baking dish
4 garlic cloves, peeled and finely chopped
1/2 teaspoon crushed red pepper
1 pound 3 large) portobello mushrooms, stem ends trimmed, cut into ½-inch chunks
Salt
1 (10-ounce) head radicchio, cored and thinly sliced vertically (as for coleslaw)
Freshly ground black pepper
12 ounces curly pigtail semolina pasta (cavatappi or tortiglioni), preferably imported
Three-Cheese Sauce, recipe follows

In a large, deep skillet over low heat, melt the butter. Add the garlic and crushed red pepper. Cover and cook without browning, stirring occasionally, for 5 minutes. Raise the heat to medium, add the mushrooms, season with ½ teaspoon salt and cook, covered, stirring once or twice, for 5 minutes. Raise the heat to high, add the radicchio, season generously with black pepper and cook, tossing and stirring often, until the vegetables are lightly browned, 4 to 6 minutes. Remove from the heat and cool.
Bring a large pot of water to a boil. Add the pasta and 2 teaspoons salt. Partially cover and cook according to the package directions until just tender, about 12 minutes. Drain.
Position a rack in the middle of the oven and preheat to 375°F. Lightly butter a shallow 3-quart baking dish. In a large bowl, stir together the paste, the mushroom mixture and the sauce. Spoon into the prepared dish and spread evenly. Bake until the sauce is bubbling and the top is lightly browned, 30 to 40 minutes. Let stand in the pan on a rack for 5 minutes before serving.