Bow-Tie Gratin With Radicchio And Mushrooms

1 1/2 cups uncooked bow-tie pasta
2 teaspoons olive oil
5 ounces assorted mushrooms, sliced
1/4 pound radicchio, coarsely chopped
1 1/2 cups heavy cream
salt and pepper to taste
1/4 cup parmesan cheese

Preheat oven to 400 degrees. Cook the pasta in boiling salted water until
al dente. Leave the pasta more al dente than usual because it will soften
considerably during baking. Drain and reserve. Heat the olive oil in a
10-inch skillet over high heat. Add the mushroom slices and saut, tossing
frequently, until the mushrooms are browned, 2-3 minutes. Combine the
cooked pasta, sauted mushrooms, radicchio, cream, salt and pepper in a
6-cup gratin dish or shallow casserole. Stir to combine, then sprinkle
the Parmesan over the gratin. Bake for 25-30 minutes, until the cream has
thickened and the gratin is browned on top. Serve immediately.

Yield: 4 Servings
Category: Pasta, Main Dishes
http://www.thedailyrecipe.com

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