Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce recipe

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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 ½ cups heavy cream
¼ teaspoon salt, or to taste
¼ teaspoon cracked black pepper
½ cup grated Parmesan cheese
1 (8 ounce) package shredded whole milk mozzarella

Nutrition Info

440.4 calories
carbohydrate: 31.6 g
cholesterol: 73.4 mg
fat: 27.4 g
fiber: 2.2 g
protein: 17 g
saturatedFat: 13.3 g
servingSize: -
sodium: 469.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

1 - 9x13 inch baked pasta

Recipe Note

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

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