Baked Pasta With Sausage And Baby Portobello Mushroom White Sauce Recipes

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BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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 9x13-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 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE image

Categories     Mushroom     Pasta     Pork     Bake

Yield 8 servings

Number Of Ingredients 10

1 pound dried penne pasta
1 pound of sweet Italian sausage taken out of it's casing
3 tablespoons of extra virgin olive oil
1 pound of baby Portobello mushrooms sliced
3 cloves of fresh garlic - pressed
1 1/2 cups of heavy cream
1/4 teaspoon rounded of salt
1/4 teaspoon of cracked black pepper
1/2 cup of parmesan cheese - grated
8 oz of whole milk mozzarella cheese - shredded

Steps:

  • 1) Cook Pasta in a salted boiling pot of water until al dente; drain pasta & transfer to a large bowl, put aside a 3 quart flame proof casserole dish, for the baking process. 2) Preheat broiler 3) 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. 4) Add 2 tablespoons of 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. 5) 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. 6) Pour into casserole/baking dish and top with remaining mozzarella cheese. 7) Broil 3-4 inches from broiler until golden brown in spots, about 5-7 mins. Remove from oven and enjoy you meal!!

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     Italian Recipes

Time 35m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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 9x13-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 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     Italian Recipes

Time 35m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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 9x13-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 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

BAKED PASTA WITH SAUSAGE AND BABY PORTOBELLO MUSHROOM WHITE SAUCE



Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce image

This easy-to-make dish will impress your family or friends with its exotic flavors. This recipe will have your friends and family coming back for more!

Provided by Peter Alfieri

Categories     Italian Recipes

Time 35m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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 9x13-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 440.4 calories, Carbohydrate 31.6 g, Cholesterol 73.4 mg, Fat 27.4 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 13.3 g, Sodium 469.2 mg, Sugar 2 g

BAKED PASTA WITH WHITE MUSHROOM SAUCE



Baked Pasta with White Mushroom Sauce image

An experiment in the kitchen as an 18 yr old that totally surprised my family about my hidden talent for cooking.

Provided by Roanna

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups milk
1 tablespoon olive oil
1 onion
2 -3 spring onions (depending on the size)
6 cloves garlic (the more the better)
2 tablespoons refined flour
mushroom
cooked chicken or broccoli
1 teaspoon black pepper
salt
fettuccine pasta or corkscrew macaroni
grated cheddar cheese
1 teaspoon butter

Steps:

  • Heat olive oil in a pan and fry onion, spring onions and garlic lightly.
  • Add flour and fry it for a few seconds before adding milk, pepper and salt.
  • Then add sliced mushrooms.
  • Then add 1/2 of the diced ham or sausage and cook sauce for 2 minutes Brush the bottom of a baking tray (3"high) with a little olive oil.
  • Spread 1/2 the white sauce in the tray Layer the other 1/2 of the sausage or ham over the white sauce.
  • Layer boiled pasta and the rest of the white sauce over this.
  • Finally sprinkle cheese small pieces of butter over the last layer.
  • Bake till cheese turns slightly golden in an oven with moderate heat.

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