Baked Mushroom Sausage and Fontina Pasta

Make it Italian night with this quick and easy dinner idea for the whole family on a cold evening.

By Laraine Perri

The sausage-mushroom mixture can be made a day ahead and refrigerated in an airtight container. Rewarm over low heat before combining with the pasta.

baked_pasta_with_sausage_1-670x405Mark Boughton/styling: Teresa Blackburn

Baked Mushroom Sausage and Fontina Pasta
 
Author:
Recipe Type: Main
Cuisine: Italian
Serves: 8 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 ounces sweet Italian sausage, casings removed
  • 1 pound cremini mushrooms, trimmed, and quartered
  • ½ cup sliced shallots
  • 4 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh rosemary
  • ⅓ cup dry white wine or reduced-sodium chicken broth
  • 1 teaspoon coarse salt, divided
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups 2 percent reduced-fat milk
  • 1 pound rigatoni
  • 1 (14-ounce) can crushed tomatoes with purée
  • 6 ounces Italian fontina, shredded
  • 6 tablespoons freshly grated Parmigiano Reggiano cheese
Instructions
  1. Heat 1 tablespoon oil in a large sauté pan over medium heat; add sausage. Sauté, breaking up meat until no longer pink and beginning to brown. Transfer to a plate with a slotted spoon; pour off drippings, leaving behind brown bits. Add remaining oil and mushrooms to pan. Sauté until mushrooms begin to brown, 6 to 8 minutes. Add shallots; sauté 3 minutes. Stir in garlic and rosemary; sauté 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with ¾ teaspoon salt and pepper. Return sausage to pan and stir to combine.
  2. Preheat oven to 375F. Lightly oil a 13 x 9-inch baking dish.
  3. Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes. Season with remaining ¼ teaspoon salt.
  4. Cook rigatoni according to package directions, undercooking it by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add béchamel and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.
  5. Transfer pasta mixture to baking dish. Sprinkle remaining Parmigiano Reggiano over top; cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving.

This article was originally posted as, “Baked Pasta with Sausage, Mushrooms and Fontina” on Relish.

Relish

Relish

Offering more than 14,000 recipes plus features and DIYs on cooking, dining and entertaining, Relish celebrates America's love of food. Relish is about honoring cooking traditions while exploring new trends and ideas, which is why millions of people turn to both Relish.com and Relish Magazine for special occasion recipes, quick and easy weeknight suppers and culinary adventures.

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