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.

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Mark 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.

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