Shelly's Recipe

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE

Category: Pasta - Baked

1 lb dried penne pasta, cooked al dente and drained
1 lb sweet Italian sausage taken out of its casing
3 tbsp extra virgin olive oil
1 lb baby Portobello mushrooms sliced
3 cloves fresh garlic - minced
1 1/2 cups heavy cream
1/4 tsp salt and cracked black pepper
1/2 cup parmesan cheese - grated
8 oz whole milk mozzarella cheese - shredded

After draining pasta, transfer to a large bowl; put aside a 3 quart flame proof casserole dish.

Preheat broiler.

Cook sausage in one tablespoon of olive oil in a 12 inch skillet over medium-high heat. Stirring occasionally to prevent sticking/burning while breaking up and large pieces of sausage, until no longer pink. Transfer sausage to a bowl leaving behind the fat in the skillet.

Add 2 tbsp olive oil to the already existing fat in the skillet. Add pressed garlic and mushrooms to the skillet over medium-high heat until mushrooms are cooked (do not over-cook - garlic should not burn), garlic should not get darker than golden brown. Cook time should be 5 - 7 minutes.

Return sausage to skillet along with heavy cream along with salt & pepper. Boil over medium-high heat until thickened, about 5-6 minutes. Pour over pasta (in large bowl) and mix in parmesan and 1/2 cup of mozzarella cheese. Salt to taste. Pour into casserole/baking dish and top with remaining mozzarella cheese. Broil 3-4 inches from broiler until golden brown in spots, about 5-7 minutes. Serves 8