Conchiglie al Forno with Mushrooms and Radicchio (or Fancy Baked Pasta)

The other night, Brian was ohhhhing and ahhhhing at something Ina Garten was cooking up, on tv. I was intrigued. So, I made the dish. Not really a diet friendly dish, but it was tasty alright. The dish is called Conchiglie al Forno with Mushrooms and Radicchio and the recipe can be found here. It starts off with lots of cheeses. I'm not a gorgonzola fan, so I only added a few crumbles, and I just eyeballed the Parmesan and Fontina.

I cut the radicchio, then added my ricotta. The ricotta was great, because it really glued everything together.

On the side, I had some delicious Shitake Mushroom caps, sliced.

Did I mention the butter? Butter and light heat make the mushrooms real good.

I added the rest of my ingredients to the radicchio bowl, including sage, salt, and heavy cream (though, I didn't use as much cream as the recipe called for), then added my Shitake Mushrooms, and the lovely butter sauce that they produced (not sure if that was part of the recipe or not, but that butter was amazing).

Once my final ingredient of partially cooked pasta shells was ready, I added those to the mix too.

Then stirred and stirred.

The pasta should be baked at 500 degrees, in a shallow baking dish. I accidentally made enough for two dishes!

I thought it was a lot, but Brian didn't seem to mind.

After about 15 minutes in the oven, until the top noodles are nice and golden, take the dish out and let it rest for a few minutes. I added a few dabs of butter on top of my noodles, to give them that extra golden brown color.

It was delicious. The sage and radicchio gave it a unique bitterness that was a nice contrast to the pasta we usually eat.

The recipe calls this an appetizer dish, although I served it as our main course. I now see why it's an appetizer - it's ridiculously rich and creamy. Too heavy for a main course, but that didn't stop us from eating it. Or, from me eating it again for lunch today.