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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Bubbling pasta with Italian sausage and cremini mushrooms.
Ingredients:
  • 1 pound penne pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound bulk Italian sausage
  • 1 pound baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 1.5 cups heavy cream
  • 0.25 teaspoon salt, or to taste
  • 0.25 teaspoon cracked black pepper
  • 0.5 cup grated Parmesan cheese
  • 1 (8 ounce) package shredded whole milk mozzarella
Instructions:
  • Preheat the broiler and position the oven rack 6 inches below the heat source.
  • 1. Boil a large pot of salted water. Add penne and cook uncovered, stirring occasionally, until al dente, about 11 minutes. Drain and return pasta to the pot.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the sausage until crumbly and not pink, about 7 minutes. Remove sausage from skillet and set aside. Add the remaining 2 tablespoons of olive oil to the skillet. Cook mushrooms and garlic until browned and releasing liquid, about 5 minutes. Return sausage to skillet and pour in heavy cream. Season with salt and pepper, simmer until sauce thickens, about 5 minutes. Pour sauce over pasta, add 1/2 cup mozzarella and Parmesan, mix well. Transfer to a 9x13-inch baking dish, top with remaining 1/2 cup mozzarella cheese.
  • Broil until the mozzarella cheese is bubbly and golden brown, about 5-7 minutes in the preheated oven.

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