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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Contributed By: Peter, RI | See all of Peter's recipes
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Rating: 5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  30 Minutes
  8 servings
This baked pasta is another favorite dish of mine. It's easy to make and it tastes delicious with its rich qualities.
1 pound dried penne pasta
1 pound sweet Italian sausage taken out of its casing
3 tablespoons extra virgin olive oil
1 pound baby portobello mushrooms, sliced
3 cloves fresh garlic, minced
1 1/2 cups heavy cream
1/4 teaspoon rounded of salt
1/4 teaspoon cracked black pepper
1/2 cup Parmesan cheese, grated
8 ounces whole milk mozzarella cheese, shredded
Cook pasta in a salted boiling pot of water until al dente; drain pasta and transfer to a large bowl, put aside a 3-quart flameproof casserole dish, for the baking process.

Preheat broiler

Cook sausage in one tablespoon of olive oil in a 12-inch skillet over medium-high heat. Stir occasionally to prevent sticking/burning while breaking up any large pieces of sausage, until no longer pink. Transfer sausage to a bowl, leaving behind the fat in the skillet.

Add 2 tablespoons of olive oil to the already existing fat in the skillet. Add pressed garlic and mushrooms to the skillet over medium-high heat, until mushrooms are cooked (do not overcook -- garlic should not burn), garlic should not get darker than golden brown. Cook time should be 5-7 minutes.

Return sausage to skillet along with heavy cream, salt and pepper. Boil over medium-high heat until thickened, about 5-6 minutes. Pour over pasta (in large bowl) and mix in Parmesan and 1/2 cup of mozzarella cheese. Salt to taste.

Pour into casserole/baking dish and top with remaining mozzarella cheese.

Broil 3-4 inches from broiler until golden brown in spots, about 5-7 mins.

Date Added: 01/04/2009
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Marcia, NC Reviewed: 01/26/2010
This was a huge favorite for my husband. He said every bite was full of unexpected flavor. I sub hot italian sausage but will try the sweet next time. Also it was better as soon as done, and yet I waited to bake it two hours later and the creamy sauce had soaked up into the pasta. Don't wait on this it right out of the pan!
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