Stuffed Mushroom Pasta Bake Recipe

Ingredients

• 12 ounces dried campanelle or bowtie pasta
• 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
• 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 freshly ground black pepper
• 1 cup reduced-sodium chicken broth
• 2 cups half-and-half
• 1 tablespoon Dijon mustard
• 1 cup shredded Italian blend cheese
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 cup panko bread crumbs
• 2 tablespoons fresh parsley, divided

Directions

Step 1: Gather all ingredients.

Step 2: Preheat the oven to 375F (190C) and grease a 9x13-inch baking dish.

Step 3: Cook the pasta in a large pot of boiling salted water, 2 minutes less than the suggested cooking time on the package. Drain, reserving 1 cup of the pasta cooking water, and return the pasta to the pot. Keep warm.

Step 4: Meanwhile, cook the sausage in a 12-inch skillet over medium heat until browned, about 8 minutes. Transfer to paper towels to drain using a slotted spoon.

Step 5: Add the mushrooms, onion, and garlic to the skillet. Cook until the liquid is released and has evaporated, and the vegetables are tender, about 8 minutes.

Step 6: Pour in the soy sauce and cook, stirring, until the soy sauce is absorbed by the mushrooms, about 1 minute. Transfer the mushroom mixture to the pot with the pasta.

Step 7: Add 4 tablespoons of butter to the skillet. When melted, whisk in the flour, thyme, salt, and pepper. Cook and stir for 1 minute.

Step 8: Add the broth, half-and-half, and Dijon mustard to the skillet. Cook and stir until thickened and bubbly. Whisk in the cheese and spinach until the cheese is melted.

Step 9: Add the sauce and sausage to the pot with the pasta mixture. Stir to combine. Thin the sauce to the desired consistency with the reserved pasta water. Transfer the mixture to the prepared baking dish.

Step 10: Melt the remaining 1 tablespoon of butter. Stir in the panko and 1 tablespoon of parsley. Sprinkle the panko mixture over the pasta mixture.

Step 11: Bake in the preheated oven for about 30 minutes, or until the dish is browned and bubbly.

Step 12: Garnish with the remaining 1 tablespoon of parsley and serve.

Nutrition Facts (per serving)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.