baked pasta with sausage and baby portobello mushroom white sauce

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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. pour into a 9x13-inch baking dish and sprinkle with mozzarella cheese.
• broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.