Bake your pasta

When one thinks of baked pasta your mind might instantly go straight to macaroni and cheese, but we took it one step further. We made Ina Garten's baked shells with radicchio, portabella mushrooms, and 4 cheeses. The bitterness of the radicchio, mixed with the rich and creamy cheeses and the touch of fresh sage combined to provide an explosion of pure deliciousness. Served with mixed greens and a loaf of crusty french bread, this meal proved to be a much needed moment of indulgence.

• 6 ounces portabella mushrooms, cleaned and trimmed
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 2 cups (2 medium heads) finely shredded radicchio
• 2 1/2 cups heavy cream
• 1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
• 1/2 cup coarsely shredded fontina (1 1/2 ounces)
• 1/2 cup crumbled Gorgonzola (3 ounces)
• 2 teaspoons ricotta
• 6 leaves fresh sage, chopped (see note)
• 1 pound small pasta shells

Directions

Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.

In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.

Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.

Divide the pasta mixture among 6 to 8 individual, shallow, ceramicgratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.

Recipe courtesy of Food Network.