Here’s a foolproof version:
🍄 Sausage and Mushroom Pasta Bake
(Serves 6–8)
Ingredients
🍝 For the Pasta & Filling:
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12 oz pasta (penne, rigatoni, or ziti work best)
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1 lb Italian sausage (mild or spicy, casings removed)
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2 tbsp olive oil
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1 small onion, diced
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3 cloves garlic, minced
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8 oz mushrooms, sliced (white or cremini)
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1 jar (24 oz) marinara sauce or crushed tomatoes
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½ cup heavy cream (optional for richness)
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1 tsp Italian seasoning
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Salt & pepper, to taste
🧀 For the Cheese Layer:
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2 cups shredded mozzarella
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½ cup Parmesan cheese
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1 cup ricotta cheese (optional, for creaminess)
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Fresh basil or parsley, for garnish
Instructions
1. Cook the pasta
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Boil in salted water until al dente (1–2 minutes less than package directions).
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Drain and toss lightly with olive oil to prevent sticking.
2. Cook the sausage and mushrooms
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add sausage and cook until browned, breaking it apart.
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Add onion, garlic, and mushrooms. Cook 5–7 minutes until tender and most of the liquid has evaporated.
3. Make the sauce
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Stir in marinara sauce, cream, and Italian seasoning.
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Simmer for 5 minutes, then taste and season with salt and pepper.
4. Assemble the bake
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Preheat oven to 375°F (190°C).
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In a large baking dish, combine pasta, sauce mixture, and half the mozzarella.
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If using ricotta, spoon dollops evenly throughout the mixture.
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Sprinkle with remaining mozzarella and Parmesan on top.
5. Bake
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Bake uncovered for 20–25 minutes, until bubbly and golden on top.
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Broil for 2–3 minutes at the end for a crispy cheese crust.
6. Serve
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Let rest 5 minutes before serving.
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Garnish with fresh basil or parsley.
💡 Tips
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Add spinach or bell peppers for extra veggies.
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Swap the marinara for alfredo sauce for a creamy white version.
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Leftovers reheat beautifully — it’s even better the next day!
Would you like me to give you a creamy white sauce version of this pasta bake (with mushrooms, sausage, and parmesan cream)?
