Baked pasta with red radicchio is a vegetarian main dish, with a delicate but flavorful taste. It’s a creamy one-dish meal that is always a big hit.
SEASONALITY of red radicchio
#early #late #Verona #Chioggia – from September to July depending on the variety
RECIPES with red radicchio
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 377.89 (Kcal)
- Carbohydrates 52.25 (g) of which sugars 3.21 (g)
- Proteins 16.50 (g)
- Fat 12.74 (g) of which saturated 3.45 (g)of which unsaturated 2.25 (g)
- Fibers 2.02 (g)
- Sodium 350.59 (mg)
Indicative values for a portion of 235 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Baked Pasta with Radicchio
- 1.1 lbs fusilloni (or another type of large pasta: calamarata, paccheri, rigatoni, tortiglioni)
- 1 cup béchamel sauce
- 7 oz casatella trevigiana
- 4 tablespoons grated parmesan
- 1 head radicchio (red – 1.3 lbs net weight)
- 1 drizzle extra virgin olive oil
- to taste salt
Baked Pasta with Radicchio
Prepare the cooked radicchio in a pan: wash it and cut it into regular pieces. Sauté it in a pot with a drizzle of oil and salt for a few minutes or until wilted.
Prepare the béchamel sauce and integrate with the creamy cheese.
Cook the dry pasta in plenty of boiling salted water for half the cooking time indicated on the package.
In the pan where the radicchio was softened, add the drained pasta cooked al dente. The béchamel sauce and the cheese in pieces. Stir to combine all the flavors.
Transfer everything to a large baking dish and sprinkle with grated parmesan.
Bake in a preheated static oven at 392 °F for about 20 minutes. In the last minutes of cooking, if necessary, raise the dish to slightly gratin the surface of the baked pasta and make it crispy.
Serve the baked pasta hot.
Alternatives
Add chopped walnuts or other nut crumbs (peanuts, almonds, hazelnuts, pistachios).
For a VEGAN version, use vegan béchamel, vegan cheese, and nutritional yeast flakes instead of parmesan.
Instead of casatella trevigiana, you can use any other type of creamy cheese (crescenza, mascarpone and gorgonzola, robiola, stracchino), mozzarella slices, scamorza, or ricotta.
The version of the baked pasta with speck can be found here. Alternatively, you can also make it with pancetta or sausage.
Storage of Baked Pasta
It keeps for a maximum of two days, in the refrigerator, in a closed container.
Before serving, remove from the fridge at least half an hour in advance and gently reheat in the oven or microwave.
