BOW-TIE GRATIN WITH RADICCHIO & MUSHROOMS  

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*  

INGREDIENTS:  
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  

DIRECTIONS:  
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  
Categories: Salads