Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce Recipe -
Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce Recipe
  • READY IN 35 mins

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch baked pasta Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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. Pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
  4. Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2010

Fantastic! Thank you so much for enhancing my repertoire of pasta dishes!! My family loved this and hubby went back for seconds... raving about how delicious it is! And for those who don't have heavy cream in the house... I used 2% milk, added about 1/2 cup of butter and some flour and it was thick and creamy and tasted fab! A winner!!!

Most Helpful Critical Review
Sep 23, 2009

I made this recipe exactly as suggested. However, after everything was assembled in the casserole dish, I realized the recipe never stated when to add the parmesan cheese. So I sprinkled it on top since I didn’t have any other options at that point. However, I am pretty sure it is suppose to be added with the cream to make the sauce more of an alfredo type sauce. Oh well, I hope this helps. This dish had good flavors, but I probably won’t make again.

Oct 13, 2009

I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it was sauteing, used a mixture of hot & mild Italian sausage, and I had some oven-roasted red peppers which I cut up and added to the pan when I put the heavy cream & sausage in to make the sauce. It turned out absolutely fabulous and I will definitely make it again. Though it's a little high in fat, it's a very delicious recipe.

Jan 11, 2015

So, my husband literally inhaled his first plate (are you hungry honey, or did you like it?) inhaled his second plate (i had barely gotten halfway through my first) and even though he said he was full, went in for a third helping. I made the recipe as stated and will definately be making it again. Even my picky 9 year old asked when i would be making it again before he was even done eating....yep, it's a keeper.**update** added some spinach and tomatoes...little bit of basil. tasted great!

Aug 03, 2009

Really great! Had a bunch of baby portobellos and needed a recipe. Don't usually have heavy cream on hand, but hubby stopped on his way home and was glad he did-loved the meal. This reminds me of an Italian-style stroganoff. I think I could have seasoned with pepper a bit more, but that was my hand not the recipe. Thanks for sharing this one!

Oct 01, 2009

This was a very easy and tasty recipe!!! Everyone loved it!!! I'm just going to make sure I drain the sausage as much as I can to get as much grease out as possible. If you reheat the leftovers it gets pretty greasy. Thanks!!! Will definetley make again!!!

Aug 11, 2009

Delicious right out of the oven and even better the second day! I took some into work as well and everyone loved it. I plan to make more and freeze single servings for when I go back to school-so much better than store-bought frozen dinners!

Feb 16, 2011

I made this for my boyfriend and a friend and we all loved it!! However I didn't measure anything and I used tomato and spinach noodles which added color and I added STEWED TOMATOES and it made the recipe, I poured the can in right before I added the cream and don't drain the juice.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 31.6 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 17 g
  • 34%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Peter Alfieri
6 Followers 2 Saved Recipes
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