Creamy Dreamy: Baked Pasta with Sausage, Baby Portobello, and White Sauce Perfection

Baked pasta is a classic comfort food, and this recipe elevates it to a new level of deliciousness. The combination of savory sausage, earthy baby portobello mushrooms, and a rich, creamy white sauce creates a symphony of flavors that will tantalize your taste buds. This dish is perfect for a weeknight dinner or a special occasion. It’s also easily customizable to suit your preferences. Get ready to experience a pasta bake that’s both satisfying and elegant.

## Why This Recipe Works

This baked pasta recipe stands out because it focuses on building layers of flavor. The sausage is browned to perfection, adding a deep, meaty base. The baby portobello mushrooms are sautéed until tender and slightly caramelized, enhancing their earthy sweetness. The white sauce, or béchamel, is carefully crafted to be smooth, creamy, and perfectly seasoned. Finally, the baking process melds all the ingredients together, creating a cohesive and comforting dish.

* **Flavorful Sausage:** Using high-quality Italian sausage makes a big difference. Choose your favorite – sweet, mild, or hot – to tailor the spice level to your liking.
* **Earthy Mushrooms:** Baby portobello mushrooms offer a rich, earthy flavor that complements the sausage beautifully. You can also use other varieties of mushrooms, such as cremini or shiitake, for a different flavor profile.
* **Creamy White Sauce:** The béchamel sauce is the star of the show. It’s essential to use good-quality butter and flour, and to whisk constantly to prevent lumps. The addition of nutmeg adds a subtle warmth and depth of flavor.
* **Perfectly Baked:** Baking the pasta allows the flavors to meld together and creates a golden-brown, bubbly top. This step is crucial for achieving the ultimate comfort food experience.

## Ingredients You’ll Need

* **Pasta:** 1 pound penne, rigatoni, or other short pasta shape
* **Sausage:** 1 pound Italian sausage, casings removed (sweet, mild, or hot)
* **Baby Portobello Mushrooms:** 1 pound, sliced
* **Onion:** 1 medium, chopped
* **Garlic:** 2 cloves, minced
* **Butter:** 6 tablespoons
* **All-Purpose Flour:** 6 tablespoons
* **Milk:** 4 cups whole milk
* **Nutmeg:** 1/4 teaspoon, freshly grated
* **Parmesan Cheese:** 1 cup, grated, divided
* **Mozzarella Cheese:** 1 cup, shredded
* **Olive Oil:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish (optional)

## Equipment You’ll Need

* Large pot for boiling pasta
* Large skillet or Dutch oven
* Whisk
* 9×13 inch baking dish

## Step-by-Step Instructions

Follow these detailed instructions to create the perfect baked pasta with sausage and baby portobello mushroom white sauce:

**1. Prepare the Pasta:**

* Bring a large pot of salted water to a boil.
* Add the pasta and cook according to package directions until al dente. Al dente means the pasta is cooked through but still has a slight bite to it.
* Drain the pasta and set aside.

**2. Brown the Sausage:**

* Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
* Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Make sure there are no pink spots.
* Remove the sausage from the skillet and set aside.

**3. Sauté the Mushrooms and Onion:**

* Add the remaining 1 tablespoon of olive oil to the skillet.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
* Add the sliced baby portobello mushrooms and cook until tender and slightly caramelized, about 8-10 minutes. Stir occasionally to ensure even cooking.
* Season with salt and pepper to taste.

**4. Make the White Sauce (Béchamel):**

* In a separate saucepan, melt the butter over medium heat.
* Add the flour and whisk constantly until a smooth paste forms, about 1-2 minutes. This is called a roux.
* Gradually whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. This will help prevent lumps from forming.
* Continue whisking until the sauce thickens and comes to a simmer, about 5-7 minutes. The sauce should be thick enough to coat the back of a spoon.
* Remove from heat and stir in 1/2 cup of the grated Parmesan cheese and the freshly grated nutmeg. Season with salt and pepper to taste.

**5. Assemble the Baked Pasta:**

* Preheat oven to 375°F (190°C).
* In a large bowl, combine the cooked pasta, browned sausage, sautéed mushrooms and onion, and white sauce. Mix well to ensure all ingredients are evenly coated.
* Pour the mixture into a greased 9×13 inch baking dish.
* Top with the remaining 1/2 cup of grated Parmesan cheese and the shredded mozzarella cheese.

**6. Bake the Pasta:**

* Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
* Remove from the oven and let stand for 5-10 minutes before serving.

**7. Garnish and Serve:**

* Garnish with fresh chopped parsley, if desired.
* Serve hot and enjoy!

## Tips for Success

* **Don’t overcook the pasta:** Cooking the pasta al dente is crucial because it will continue to cook in the oven. Overcooked pasta will become mushy.
* **Whisk constantly when making the white sauce:** This will prevent lumps from forming and ensure a smooth, creamy sauce.
* **Use good-quality ingredients:** Using high-quality sausage, mushrooms, and cheese will make a big difference in the flavor of the dish.
* **Don’t be afraid to experiment:** Feel free to add other vegetables, such as spinach, bell peppers, or zucchini, to the pasta. You can also use different types of cheese, such as provolone or fontina.
* **Make it ahead of time:** You can assemble the baked pasta ahead of time and store it in the refrigerator for up to 24 hours. Add about 5-10 minutes to the baking time if baking from cold.

## Variations and Add-Ins

* **Vegetarian:** Omit the sausage and add more vegetables, such as roasted vegetables like zucchini, eggplant, and bell peppers.
* **Spicy:** Use hot Italian sausage and add a pinch of red pepper flakes to the white sauce.
* **Cheesy:** Add more cheese! Use a combination of Parmesan, mozzarella, provolone, and fontina for an extra cheesy dish.
* **Tomato-based:** Add a can of diced tomatoes to the sausage and mushroom mixture for a tomato-based sauce.
* **Greens:** Stir in some wilted spinach or kale to the pasta mixture for added nutrients.

## Serving Suggestions

This baked pasta with sausage and baby portobello mushroom white sauce is a complete meal on its own. However, it also pairs well with the following:

* **Garlic bread:** A classic accompaniment to pasta dishes.
* **Side salad:** A simple green salad with a light vinaigrette.
* **Roasted vegetables:** Roasted broccoli, asparagus, or Brussels sprouts.
* **Wine:** A crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

## Storage and Reheating

* **Storage:** Leftover baked pasta can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave, but the pasta may become slightly softer.

## Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on portion size and ingredients used)
* Fat: 30-40g
* Protein: 30-40g
* Carbohydrates: 60-80g

## Frequently Asked Questions (FAQs)

**Q: Can I use a different type of pasta?**

A: Yes, you can use any short pasta shape you like, such as rigatoni, ziti, or farfalle. Just make sure to cook it al dente.

**Q: Can I use dried mushrooms instead of fresh?**

A: Yes, you can use dried mushrooms. Rehydrate them according to package directions before adding them to the skillet.

**Q: Can I make this recipe gluten-free?**

A: Yes, you can use gluten-free pasta and gluten-free flour to make the white sauce. Be sure to check the labels of all ingredients to ensure they are gluten-free.

**Q: Can I freeze this dish?**

A: Yes, you can freeze this dish. Assemble the pasta but do not bake it. Wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, adding about 10-15 minutes to the baking time.

**Q: What can I do if my white sauce is too thick?**

A: If your white sauce is too thick, simply add a little more milk, a tablespoon at a time, until it reaches the desired consistency.

**Q: What can I do if my white sauce is lumpy?**

A: If your white sauce is lumpy, try whisking it vigorously or using an immersion blender to smooth it out. You can also strain the sauce through a fine-mesh sieve.

## Conclusion

This baked pasta with sausage and baby portobello mushroom white sauce is a guaranteed crowd-pleaser. The creamy, flavorful sauce, combined with the savory sausage and earthy mushrooms, creates a truly unforgettable dish. Whether you’re looking for a comforting weeknight dinner or a special occasion meal, this recipe is sure to impress. So, gather your ingredients, follow the instructions, and get ready to enjoy a baked pasta experience like no other!

Enjoy this delightful and relatively easy-to-make baked pasta!