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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Peter Alfieri

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

luv2cook
25

luv2cook

9/23/2009

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.

Erica
19

Erica

10/13/2009

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.

delish
18

delish

11/3/2010

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!!!

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