Baked Penne with Dolcelatte Cheese And Radicchio

Ready in 1h

Try this Baked Penne with Dolcelatte Cheese And Radicchio recipe, or contribute your own.


2 Garlic; chopped
250 g Butter mushrooms; sliced
50 g Butter
175 g Dolcelatte cheese; cubed
Salt and pepper
1 tb fresh sage; Finely chopped
50 g Parmesan cheese; grated
250 ml Double cream
Fresh sage leaves; to
1 sm head radicchio; cored and shredded finely
250 g Penne rigate

Original recipe makes 4



1. Preheat the oven to Gas Mark 8/230 ?C/450 F. 2. Butter a 23x28cm (9x11in) ovenproof dish. 3. Melt the butter in a large frying pan and fry the mushrooms and garlic for about 5 minutes until softened. 4. Stir in the sage and radicchio and remove the pan from the heat. 5. In a large bowl stir together the cream, parmesan and dolcelatte. 6. Add the mushroom mixture and pasta. 7. Taste and adjust the seasoning. 8. Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. 9. Serve garnished with fresh sage leaves. NOTES : This is an unusual but delicious combination of flavours. The radicchio and penne make a striking presentation. Try using goats cheese instead of the dolcelatte.

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