The baked pasta with mushrooms and sausage is one of those dishes that instantly brings the fragrance of home cooking to the table: creamy, enveloping, and with a golden gratin that wins you over at the first bite. It is a simple but flavorful recipe, ideal for Sunday lunches, family dinners, or when you crave a comfort food that pleases everyone.
The combination of Portobello mushrooms and sausage creates a tasty and irresistible sauce, while the béchamel perfectly binds everything together, making each bite incredibly creamy. It’s very easy to prepare, and the result is a main course that smells of tradition and always disappears in no time. If you love baked pasta, this version will become one of your favorites!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baked Pasta with Mushrooms and Sausage
- 13.4 oz mezze maniche rigate (or another type of short pasta)
- 14.1 oz sausage
- 14.1 oz Portobello mushrooms
- 1 clove garlic
- 2.7 oz dry white wine
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 17.6 oz béchamel sauce
- 2.8 oz grated Parmesan cheese
- 8.8 oz provola cheese (cubed)
Tools for Baked Pasta with Mushrooms and Sausage
- 1 Pan
- 1 Pot
- 1 Baking Dish
Steps for Baked Pasta with Mushrooms and Sausage
The baked pasta with mushrooms and sausage is a creamy first course, rich in flavor and perfect for bringing the whole family together around the table. It is prepared in just a few steps and captivates at first sight thanks to its golden and irresistible gratin. After cleaning the Portobello mushrooms and slicing them, heat some oil in a pan along with the whole clove of garlic to flavor it.
Add the crumbled sausage and brown it well,
then deglaze with the white wine, letting it evaporate.
Add the mushrooms,
season with salt and pepper, and continue cooking until they become soft.
Meanwhile, cook the pasta al dente and drain it. Mix it with the sausage and mushroom sauce,
the béchamel,
to obtain a smooth cream.
Transfer everything into a baking dish,
add the cubed provola
complete with the remaining Parmesan and
bake at 356°F (180°C) for 20–25 minutes, until the surface is perfectly golden. A simple, delicious, and always beloved dish.
It can be stored in the fridge for 2 days well covered, you can reheat it in the oven at 356°F (180°C) for 10 minutes or in the microwave.
For a more intense flavor, use some porcini mushrooms.
Add provola or scamorza for an even more stringy pasta.
For a lighter version, reduce the béchamel or use a plant-based one.
For a more intense flavor, use some porcini mushrooms.
Add provola or scamorza for an even more stringy pasta.
For a lighter version, reduce the béchamel or use a plant-based one.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, you can assemble it and bake it just before serving.
Can I use other pasta shapes?
Yes, it’s great with rigatoni, penne, or fusilli.
Can it be made without béchamel?
You can replace it with cooking cream or ricotta softened with a bit of cooking water.
