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July 15, 2019

Hi All!

Switching it up from side salads to a hot pasta dish today of BOW-TIE GRATIN WITH RADICCHIO & MUSHROOMS. Fancy sounding eh? This is one of the few recipes I've seen which mixes pasta with greens that is not a chilled recipe. Take this one to the dinner table!

Most of us know this pasta as the 'bow ties' shape but are technically called Farfalle (in Italian this is actually 'butterflies.') This is a real kid favorite because of the fun shape but they also work well with chunky sauces. I will often mix a couple different yet similarly shaped pasta noodles in recipes it gives interest to any pasta dish. More about pasta shapes below...

Enjoy!
Marzee
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BOW TIE GRATIN WITH RADICCHIO & MUSHROOMS

Closeout EventINGREDIENTS:
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, alt 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: Side Dishes, Meatless

~*~*~* MARZEE's CORNER *~*~*~*~

SHAPELY PASTA:

Pasta comes in array of shapes, sizes,
colors, and types. Here's a quick sampling of what a few
of the basics are used for to alleviate some of the the
mystery:

long, round pasta (e.g., spaghetti, capellini, vermicelli)
long, flat pasta (e.g., lasagna, fettuccine, linguini)
short, shaped pasta (e.g., penne, conchiglie or shells, fusilli)
stuffed pasta (e.g., ravioli, tortellini, cannelloni)