Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:

Ingredients for - Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

1. Penne pasta - 1 pound
2. Extra-virgin olive oil, divided - 3 tablespoons
3. Bulk Italian sausage - 1 pound
4. Baby portobello mushrooms, sliced - 1 pound
5. Garlic, minced - 3 cloves
6. Heavy cream - 1 ½ cups
7. Salt, or to taste - ¼ teaspoon
8. Cracked black pepper - ¼ teaspoon
9. Grated Parmesan cheese - ½ cup
10. Shredded whole milk mozzarella - 1 (8 ounce) package

How to cook deliciously - Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

1. Stage

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

2. Stage

Bring a large pot of lightly-salted water to a boil; cook the penne uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.

3. Stage

Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until crumbly and no longer pink, about 7 minutes: remove from the skillet, leaving the fat in the pan, and set aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have browned and begun to release their liquid, about 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a simmer, cooking until the sauce begins to thicken, about 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.

4. Stage

Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.