Ingredients
Pasta
- 12 oz 340g penne or rigatoni
- Salted water for boiling
Filling
- 1 lb 450g Italian sausage (mild or spicy, casings removed)
- 8 oz 225g mushrooms, sliced (button or cremini)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
Sauce
- 2 tbsp tomato paste
- 1 can 14 oz / 400g crushed tomatoes
- ½ cup 120ml heavy cream
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp chili flakes optional
Topping
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh parsley optional, for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente (slightly firm).
- Drain and set aside.
- Brown the Sausage
- Heat olive oil in a large skillet over medium heat.
- Add sausage and cook until browned, breaking it into small pieces (about 5–7 minutes).
- Remove excess grease if needed.
- Sauté the Vegetables
- Add onion and mushrooms to the skillet.
- Cook 5 minutes until softened.
- Stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook 1 minute.
- Combine
- Preheat oven to 375°F (190°C).
- Mix cooked pasta with the sausage sauce.
- Transfer to a greased 9×13 inch baking dish.
- Add Cheese & Bake
- Sprinkle mozzarella and Parmesan evenly on top.
- Bake uncovered for 20–25 minutes until bubbly and golden.
- Rest & Serve
- Let sit 5 minutes before serving.
- Garnish with parsley if desired.