Your family or guests will be impressed by this delectable, simple-to-make dinner and will want more.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch baked pasta |
Ingredients
- 1 pound penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound bulk Italian sausage
- 1 pound baby portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- ¼ teaspoon salt, or to taste
- ¼ teaspoon cracked black pepper
- ½ cup grated Parmesan cheese
- 1 (8 ounce) package shredded whole milk mozzarella
Instructions
- 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. Stir in 1/2 cup mozzarella and Parmesan. Pour into a 9×13-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese.
- Broil in the preheated oven until the mozzarella cheese is bubbly and golden brown, 5 to 7 minutes.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 17 g |
| Saturated Fat | 13 g |
| Sodium | 469 mg |
| Sugars | 2 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!! – I substituted the bulk Italian sausage and used spicy turkey italian sausage. Perfect quick weekday meal.
really delicious
Loved the flavor, but my sauce never thickened.
Excellent! But it needs a few tweaks. First instructions say to heat the broiler and cook the pasta. It took me a lot longer than 15 minutes to make the dish, so I had to turn off my broiler for a while and the pasta was cold and stuck together before I needed it. I would do those tasks later in the recipe. Recipe says to pour in (cold) cream and simmer about 5 minutes until thickened. My cream wasn’t even warm after 5 minutes…needed a lot more time to simmer and thicken. Mine never did thicken, so I added a cornstarch slurry. My training is to always add the garlic near the end, so I added it when the mushrooms were almost done. The sauce tasted BLAND!!! Added extra S&P, Italian seasoning, white wine, and oodles of fresh basil – still VERY bland. Added extra Mozzarella both in and on top, using about 3/4 c each., about 12-16 oz. total. The sauce still tasted bland, BUT the final dish was wonderful!! Agree with adding extra cream or broth, i.e. 2 cups. Topping of broiled Mozzarella cheese was wonderful! (I thought it was going to need bread crumbs, but it didn’t.) Total cooking time was closer to about 35 minutes for me. The final dish was tasty, creamy, and wonderful! Thanks for the recipe!
I used an 8 oz. package of dehydrated mushrooms and added 2 small jars of regular mushrooms. I also used Italian hot sausage. I used a casserole dish and was concerned about putting it under the broiler so used a 350 degree oven. The cheese melted but didn’t brown. Overall it is absolutely delicious and I’ll make it again. It makes a lot.
This was really good and didn’t take too long. I chose to use 8 oz. portobello and about 1/2 C chopped sweet peppers. I had some leftover chopped green onion I mixed in just prior to putting into the oven. Mine was a little low on cream which is why I’m rating it 4 stars. I think next time I might add a little chicken broth and another 1/2 C of cream or milk — I used 1/2 & 1/2 rather than heavy cream.
Scrumptious! I mostly followed the recipe with the following calorie-cutting variations: less pasta, a can of evaporated milk instead of the heavy cream, reduced fat mozzarella, and a chopped bell pepper added along with the mushrooms and garlic. This is a definite keeper for the “quick and hearty meal” category!
I think I may add a little more cream next time to make it a tad more saucy. it got a little too dry for my liking
Rich and lovely! Great comfort food
Easy to make and delicious. The measurements are spot on. I changed the servings to 4 and added a tablespoon of tomato sauce for color and flavor. It was perfect!
Added spinach and will use slightly less pasta next time, otherwise very good.
Directions were perfect. Broiling added nice crispy texture. My family loved it. Served with spinach salad.
Excellent meal. I used venison sausage in it. Delicious.
Fantastic! I added some Italian seasoning
Was amazing. I added an onion and some white wine to the sauce.
Delicious! Used maple sausage links (because it was what I had) but otherwise followed the recipe.
SO GOOD! The Italian sausage was a bit spicy for our 7yr old, but my husband and I loved it! I used a full 2 cups of the heavy whipping cream, Parmesan and Mozzarella cheese for the sauce as we like our pasta a bit saucy, and it turned out very well.
Double the meat
I have made this at least 15 times. My husband Mr. Finicky goes back for seconds and thirds. My daughters college friends ask when I am making it again. Thanks for sharing.
This is an excellent recipe. Will cut back on calories by decreasing oil and replacing most of the cream with milk when we make it again. Loved it!
Family loved it. Only change was I substituted mixed blend italian cheese (moz, asiago, parm) for the straight mozzarella. A great meal and easy to make.