Creamy Baked Pasta with Sausage & Portobello Mushrooms 🍝🧀

This rich, comforting bake features savory Italian sausage, earthy baby portobellos, and a luxurious white wine cream sauce, all topped with golden, bubbly cheese. The ultimate crowd-pleasing pasta casserole!

Ingredients

For the Pasta:

  • 1 lb (450g) rigatoni or penne
  • 1 lb Italian sausage (mild or hot), casings removed
  • 8 oz baby portobello mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 shallot, finely diced
  • 1/2 cup dry white wine (or chicken broth)
  • 2 tbsp olive oil

For the White Sauce:

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan
  • 1/4 tsp nutmeg
  • Salt & pepper to taste

For Topping:

  • 1 1/2 cups shredded mozzarella
  • 1/4 cup breadcrumbs
  • 2 tbsp chopped parsley

Instructions

  1. Prep: Preheat oven to 375°F (190°C). Cook pasta 1 minute less than package instructions.
  2. Brown sausage: In a skillet, cook sausage until crumbled and browned. Remove, leaving 1 tbsp fat.
  3. Sauté veggies: In same skillet, add olive oil and cook mushrooms until golden. Add shallot and garlic; cook 1 minute. Deglaze with wine, simmering 2 minutes.
  4. Make roux: In a saucepan, melt butter, whisk in flour. Gradually add milk and cream, stirring until thickened (5 mins). Stir in Parmesan, nutmeg, salt, and pepper.
  5. Combine: Mix pasta, sausage, mushroom mixture, and sauce. Transfer to greased 9×13″ dish.
  6. Top & bake: Sprinkle mozzarella and breadcrumbs. Bake 25 mins until golden. Garnish with parsley.

Pro Tips

🍄 Mushroom swap: Use cremini or shiitake if needed.
🌿 Herb boost: Add 1 tsp thyme or rosemary to sauce.
🔥 Extra crispy: Broil 2 mins at the end.

Let rest 10 mins before serving—perfection in every bite!