Baked Sausage and Mushroom Pasta
Another one pot meal one can whip up in no time. I played around with marsala wine in this dish to give an extra yummy flavor… really good!
- 2 tablespoons extra virgin olive oil
- 4 to 5 sausage links, casings removed and crumbled (I used with roasted garlic)
- 1 10 ounce pack Cremini mushrooms, cleaned and sliced
- Salt
- ¼ cup Marsala wine
- 2 cups fresh tomato sauce, homemade or store bought
- ½ pound penne, cooked a bit less than al dente
- ½ cup fresh full fat ricotta cheese
- 1 cup grated mozzarella cheese, divided in half
- ½ cup fresh parsley, chopped
Heat a wide frying pan with the olive oil. Add the crumbled sausage and cook on a medium heat for 4 to 5 minutes. Add the mushrooms and continue to sauté for another 4 to 5 minutes. Add a teaspoon of salt and Marsala wine. Stir well and add the tomato sauce. Bring to a boil and add the cooked pasta, ricotta cheese and ½ cup mozzarella cheese. Mix well, turn heat off and check for seasonings. Add parsley, mix well and transfer to an oven-proof dish. Top with the remaining grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn the broil function on and brown for 2 to 3 minutes. Remove from oven and let sit for 10 minutes and serve.
