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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

By: Peter Alfieri  
"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!"

Rating: This weblink has been rated 14 times with an average star rating of 4.4 Read Reviews (12)

Rate/Review | 382 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 1 - 9x13 inch baked pasta
 

Ingredients

  • 1 pound penne pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 pound bulk Italian sausage
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon cracked black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 (8 ounce) package shredded whole milk mozzarella

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. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 440 | Total Fat: 27.4g | Cholesterol: 73mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Laura J 
Really great! Had a bunch of baby portobellos and needed a recipe. Don't usually have heavy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by DENISELAIRD 
This was EXCELLENT...I followed it exactly except I used Ground sweet italian sausage..I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 19, 2009 by SamsMom 
My kids loved this. My son called it a definite make again. Delicious! Thanks! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by Elizabeth 
Delicious right out of the oven and even better the second day! I took some into work as well... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2009 by Erica 
I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2009 by crazyjmt84 
This was a very easy and tasty recipe!!! Everyone loved it!!! I'm just going to make sure I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2009 by luv2cook 
I made this recipe exactly as suggested. However, after everything was assembled in the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by DREBAY 
BLAND! It makes so much what a waste of food MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by rcoty 
I found this recipe in my search for a copycat recipe for a dish at Pomodoro and the finished... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by rachel linnaea 
i did this a little different (hence 4 stars), and it was super good....the original might be... MORE

 
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