Stuffed Mushroom Pasta Bake
A comforting dish that combines pasta, Italian sausage, and mushrooms in a creamy sauce topped with crunchy panko breadcrumbs, perfect for family dinners or gatherings.
Ingredients
Pasta and Filling
- 12 ounces dried campanelle or bowtie pasta (approximately 4 cups)
- 1 pound bulk Italian sausage
- 1 pound mixed fresh mushrooms (button, cremini, shiitake, and/or oyster), sliced
- 1 large onion thinly sliced
- 3 cloves garlic minced
Sauce
- 1 tablespoon reduced-sodium soy sauce
- 5 tablespoons butter divided
- 1/4 cup all-purpose flour
- 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup reduced-sodium chicken broth
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- 1 cup shredded Italian blend cheeses
- 1 10-ounce package frozen chopped spinach thawed and squeezed dry
Topping
- 1 cup panko bread crumbs
- 2 tablespoons chopped fresh parsley divided
Instructions
Preparation
- Gather all your ingredients on a clean countertop for easy access.
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the pasta in a pot of salted boiling water, two minutes short of package instructions. Drain and keep warm.
Filling
- In a large skillet, brown the Italian sausage over medium heat. Remove sausage and set aside.
- In the same skillet, sauté the mushrooms, onion, and garlic until tender, about 5–7 minutes. Add soy sauce and mix well.
- Transfer the sautéed mixture to the pot with the pasta.
Creamy Sauce
- In the same skillet, melt 3 tablespoons of butter. Whisk in flour to create a roux.
- Add thyme, salt, and black pepper, then gradually whisk in chicken broth and half-and-half until the sauce thickens (about 3-5 minutes).
- Remove sauce from heat and whisk in Dijon mustard, cheese, and spinach until well combined.
- Pour the creamy sauce over the pasta and sausage mixture, gently tossing to coat.
Baking
- Transfer the mixture to the greased baking dish.
- Melt the remaining 2 tablespoons of butter, mix with panko and half of the parsley, and sprinkle over the pasta bake.
- Bake for about 30 minutes or until the top is golden brown and bubbling.
- Allow to cool for a few minutes before garnishing with remaining parsley and serving.
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Notes
For variety, try different mushroom mixes, or switch up the cheese types. You can prepare components a day ahead to save time. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.