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Baked Penne With Dolcelatte Cheese And Radicchio

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CATEGORY CUISINE TAG YIELD
Dairy Sainsbury1 4 Servings

INGREDIENTS

250 g Penne rigate, 8oz
50 g Butter, 2oz
250 g Butter mushrooms, sliced
8oz
2 Garlic cloves, chopped
finely
1 T Finely chopped fresh sage
1 Head radicchio
250-275g/8-9oz
cored and shredded
finely
250 Double cream, 8fl oz
50 g Parmesan cheese, grated
finely 2oz
175 g Dolcelatte cheese, cubed
6oz
Salt and pepper
Fresh sage leaves, to
garnish

INSTRUCTIONS

Preheat the oven to Gas Mark 8/230 øC/450 øF. Butter a 23x28cm
(9x11in) ovenproof dish. Melt the butter in a large frying pan and  fry
the mushrooms and garlic for about 5 minutes until softened. Stir  in
the sage and radicchio and remove the pan from the heat. In a  large
bowl stir together the cream, parmesan and dolcelatte. Add the
mushroom mixture and pasta. Taste and adjust the seasoning. Transfer
the mixture to the ovenproof dish and bake in the oven for 12-15
minutes, or until the top is browned and bubbly. Serve garnished with
fresh sage leaves.  Converted by MC_Buster.  NOTES : This is an unusual
but delicious combination of flavours. The  radicchio and penne make a
striking presentation. Try using goat''s  cheese instead of the
dolcelatte.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1776
Calories From Fat: 1299
Total Fat: 146.6g
Cholesterol: 581.5mg
Sodium: 4783mg
Potassium: 24.6mg
Carbohydrates: 13.1g
Fiber: <1g
Sugar: <1g
Protein: 107.6g


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