Baked Radicchio and Mozzarella Pasta

Baked Radicchio and Mozzarella Pasta
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  • ½ cup finely grated Parmigiano-Reggiano
  • 8 ounces fresh mozzarella, small dice (about 1 ½ cups)
  • 1 pound penne rigate or ziti pasta
  • ½ cup heavy cream
  • 3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into ½-inch strips
  • 7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
  • 1 medium white onion, small dice (about 1 cup)
  • + 2 more ingredients
    • 2 medium garlic cloves, minced
    • 2 tablespoons unsalted butter (¼ stick)

Heat the oven to 400°F and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes. Add toma...

View full recipe at Chow


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