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1
Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio.
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2
Rinse and slice the mushrooms.
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3
Heat two tablespoons of the oil in a heavy skillet.
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4
Add the onion and saute until it is tender.
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5
Stir in the garlic.
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6
Add the sliced mushrooms and cook over medium-low heat until they wilt.
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7
Leave as much of the mushroom juice as possible in the pan.
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8
Stir in the radicchio and rosemary.
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9
Cover the pan and cook until the radicchio wilts.
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10
Season to taste with salt and pepper and set aside.
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11
Bring a large pot of salted water to a boil for the farfalle.
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12
Cook the farfalle until just tender, about eight minutes.
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13
Drain well and season to taste with salt and pepper.
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14
Preheat oven to 350 degrees.
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15
Use the remaining tablespoon of oil to grease a six-quart baking dish, like a lasagna pan.
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16
Dust with about half the bread crumbs.
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17
Spread one-third of the farfalle in the baking dish.
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18
Sprinkle with half the remaining bread crumbs and spread with half the mushroom and radicchio mixture.
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19
Make another layer of farfalle, bread crumbs and mixture, then top with another layer of farfalle.
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20
Spoon any liquid from the skillet over the farfalle and scatter the mozzarella generously over the top.
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21
Bake about 20 minutes, until the cheese has melted and the casserole is bubbling.
