- 1 head radicchio
- ½ pound cremini mushrooms
- 3 tablespoons extra-virgin olive oil
- ½ cup chopped red onion
- 3 cloves garlic, minced
- 1 cup beef or mushroom stock
- 1 teaspoon rosemary, preferably fresh
- Salt and freshly ground black pepper
- ½ pound farfalle (bow tie) pasta
- ¼ cup dry bread crumbs
- 1 cup shredded smoked mozzarella
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
298 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 14 milligrams cholesterol; 239 milligrams sodium
- Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio. Rinse and slice the mushrooms.
- Heat two tablespoons of the oil in a heavy skillet. Add the onion and saute until it is tender. Stir in the garlic. Add the sliced mushrooms and cook over medium-low heat until they wilt. Leave as much of the mushroom juice as possible in the pan. Stir in the radicchio and rosemary. Cover the pan and cook until the radicchio wilts. Season to taste with salt and pepper and set aside.
- Bring a large pot of salted water to a boil for the farfalle. Cook the farfalle until just tender, about eight minutes. Drain well and season to taste with salt and pepper.
- Preheat oven to 350 degrees.
- Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan. Dust with about half the bread crumbs.
- Spread one-third of the farfalle in the baking dish. Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture. Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle. Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
- Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.