From the "Kids' Corner" - Cheesy Pasta with Radicchio

Thanks to Benedictine University Dietetic Intern Nicole Nelson for sharing this recipe!

2 tablespoons unsalted butter
2 medium garlic cloves, minced
1 medium white onion, small dice
7 medium Roma tomatoes, cored, coarsely chopped
4 cups radicchio leaves cut into 1/2-inch strips
1/2 cup heavy cream
1 pound penne or ziti pasta
8 ounces fresh mozzarella, small dice
1/2 cup finely grated Parmesan

Heat the oven to 400 degrees F. and place rack in the upper third. Bring a large pot of salted water to a boil.

Meanwhile, melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until translucent. Add tomatoes and simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream, and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.

Cook pasta in boiling salted water for about half the time recommended on the packaging and drain but do not rinse. Set aside.

Combine sauce with pasta and mix until pasta is evenly coated. Place mixture in a 13 X 9-inch baking dish and sprinkle mozzarella and Parmesan over top. Bake until bubbling, pasta is al dente, and top is golden brown, about 20 minutes.

Serves 6 to 8.