Baked Pasta with Sausage, Mushrooms and Fontina

Baked Pasta with Sausage, Mushrooms and Fontina

The ultimate fall pasta dish for a casual gathering of family or friends.

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.

Serves: 8 Save

Ingredients (16)

  • 2 tablespoon extra-virgin olive oil, divided
  • 12 ounce sweet Italian sausage, casings removed
  • 1 pound cremini mushrooms, trimmed, and quartered
  • 1/2 cup sliced shallots
  • 4 teaspoon minced fresh garlic
  • 2 teaspoon minced fresh rosemary
  • 1/3 cup dry white wine or reduced-sodium chicken broth
  • 1 teaspoon coarse salt, divided
  • Freshly ground black pepper
  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 2 cup 2 percent reduced-fat milk
  • 1 pound rigatoni
  • 1 (14-ounce) can crushed tomatoes with purée
  • 6 ounce Italian fontina, shredded
  • 6 tablespoon freshly grated Parmigiano Reggiano cheese
  • Directions

    1. Heat 1 tablespoon oil in a large saute pan over medium heat; add sausage. Saute, 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. Saute until mushrooms begin to brown, 6 to 8 minutes. Add shallots; saute 3 minutes. Stir in garlic and rosemary; saute 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with 3/4 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 bechamel 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.