Three-Cheese Baked Pasta with Porcini and Radicchio

INGREDIENTS

1 oz

dried porcini (1 cup)

Boiling water

5 tbsp

unsalted butter

2 tbsp

extra-virgin olive oil

2 oz

sliced pancetta, cut into 1/2-inch pieces

large garlic cloves, minced

heads of radicchio (1 1/4 pounds total), each cut into 8 wedges through the core

Salt and freshly ground pepper

2 tsp

chopped fresh sage

1 lb

lumache pasta or medium shells

1/4 cup

all-purpose flour

2 cups

milk

1 1/2 cups

heavy cream

freshly grated nutmeg

1/4 lb

Asiago cheese, grated (about 1 1/3 cups)

6 oz

Fontina cheese, grated (about 1 1/2 cups)

1/4 cup

freshly grated Parmesan cheese