Although italy is known to be inconsistent until the nineteenth century, the cuisine can find out its origin back to the fourth century bc.
Baked Pasta With Sausage And Baby Portobello Mushroom White Sauce
This classic roman pasta dish is quick and easy to make with few ingredients.
Recipe Summary Baked Pasta With Sausage And Baby Portobello Mushroom White Sauce
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!Ingredients | Italian Pasta Dishes List
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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.
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.
Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Info | Italian Pasta Dishes List
prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 - 9x13 inch baked pasta
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