Serious Eats: Recipes

Baked Pasta With Sausage, Mushrooms and Mascarpone

[Photographs: Deborah Mele]

Note: I use mild Italian sausage in my pasta dish, but if you like a little heat, feel free to use spicy Italian. I also use Baby Bella mushrooms, but you could use a combination of mushrooms, or even button mushrooms if you prefer. It is best to use a short dried pasta for this dish such as penne, rigatoni, fusilli, or pasta shells. If you prefer to create a vegetarian version of this dish, skip the sausage and add additional mushrooms, chopped artichoke hearts, or a combination of the two. You can either make this dish as one large 13- by 9-inch casserole, or bake 6 individual smaller casseroles.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

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