Creamy Sausage and Mushroom Pasta Bake
Perfect for a family mid-week dinner this bake contains Italian sausage, mushrooms and garlic in a creamy sauce with two types of cheese.
Ingredients
Serves: 12
- 500g penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 500g Italian sausage
- 500g mushrooms, sliced
- 3 cloves garlic, crushed
- 1 1/2 cups (375ml) thickened cream
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon cracked black pepper
- 1/2 cup grated Parmesan cheese
- 250g whole milk mozzarella, grated
Directions
Preparation:15min ›
Cook:20min ›
Ready in:35min
- Preheat the oven's grill and set the oven rack about 15cm from the heat source.
- Bring a large saucepan of lightly-salted water to a boil then cook the penne uncovered stirring occasionally until tender yet firm to the bite; about 11 minutes. Drain and return to the saucepan.
- Meanwhile heat 1 tablespoon of the olive oil in a large frypan 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 frypan leaving the fat in the frypan and set aside.
- Pour the remaining 2 tablespoons of olive oil into the frypan then 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 frypan and pour in the cream. Season with salt and pepper then 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 23x33cm baking dish and sprinkle with mozzarella cheese.
- Grill in the preheated oven until the mozzarella cheese is bubbly and golden brown; 5 to 7 minutes.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(170)
Reviews in English (143)
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. - 21 Sep 2009 (Review from Allrecipes USA and Canada)
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!!! - 28 Oct 2010 (Review from Allrecipes USA and Canada)
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. - 13 Oct 2009 (Review from Allrecipes USA and Canada)