Baked Pasta With Sausage And Baby Portobello Mushroom

Think comfort food with an Italian twist! This baked pasta dish is a hearty, flavorful masterpiece, loaded with sweet Italian sausage, tender baby Portobello mushrooms, and a trio of creamy cheeses.

It’s a satisfying, crowd-pleasing meal that’s perfect for a chilly evening or a special occasion.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
2 cups mixed baby Portobello mushrooms
2 cloves garlic, minced
1 cup grated ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
1 pound pasta of your choice (penne, rigatoni, or bow tie work well)
2 tablespoons olive oil
Fresh parsley, chopped (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, cook the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks, until it’s no longer pink, about 5-7 minutes.

Drain the excess fat.

Add the chopped onion to the skillet and cook until it’s translucent, about 3-4 minutes.

Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

Add the garlic and cook for an additional minute.

In a large bowl, combine the cooked pasta, ricotta cheese, mozzarella cheese, Parmesan cheese, beaten egg, dried basil, dried oregano, salt, and pepper.

Mix well to combine.

In a greased 9×13-inch baking dish, create a thin layer of the pasta mixture.

Top with a layer of the sausage and mushroom mixture, followed by a sprinkle of mozzarella cheese.

Repeat this process until all the ingredients are used, ending with a layer of mozzarella cheese on top.

Drizzle the olive oil over the top layer of cheese.

Cover the dish with aluminum foil and bake for 30 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it rest for a few minutes before serving.

Sprinkle with chopped parsley, if desired.

Notes

You can customize the type of pasta to your liking, but penne, rigatoni, and bow tie work really well in this recipe. Make sure to squeeze out as much of the excess fat from the cooked sausage as possible, it’ll make a big difference in the overall flavor.

Don’t overcrowd the skillet when cooking the mushrooms, it’s better to cook them in batches if necessary, so they have enough room to release their liquid and brown properly.

If using a different type of mushroom, keep in mind they might have a stronger flavor, so adjust the amount used accordingly. You can also add some diced bell peppers or chopped spinach to the sausage and mushroom mixture for extra flavor and nutrients.

Let the dish rest for at least 10-15 minutes before serving, it’ll help the flavors meld together and the cheese to set.

You can prepare the pasta mixture and sausage mixture ahead of time, store them in the fridge overnight, and assemble the dish the next day. This recipe freezes well, so feel free to make a double batch and store the leftovers for up to 3 months.