Baked pasta with mushrooms and sausage

Name: Baked pasta with mushrooms and sausage
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: Fusilloni pasta 0.9 lb; Portobello mushrooms 7 oz; Champignon mushrooms 2 ¾ cups; Sausage 1.3 lbs; Thyme to taste; Garlic 1 clove; Fresh chili pepper 1; Basil 2 sprigs; Shallot 1; Breadcrumbs 1 ¼ tbsp; Butter 0.7 tbsp; Valtellina Casera cheese 7 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Whole milk 1.7 cups; Butter 3 tbsp; Type 00 flour 6 tbsp

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Difficulty: Easy
Prep time: 25 min
Cook time: 30 min
Serving: 6
Cost: Low

PRESENTATION

Experience the rich flavors of Northern Italy with this baked pasta with mushrooms and sausage. Picture this: tender prataioli and portobello mushrooms mingling with juicy salsiccia, the classic Italian sausage loved in Lombardy. It's really, really good. Casera cheese, native to the region, melts beautifully into the creamy béchamel, making every bite moist and cheesy. And the thyme? Adds a herbal kick. Plus, the crispy breadcrumb topping—finished under the grill—gives a satisfying crunch.

This sausage and mushroom pasta bake is all about those special details. It's cozy, filling, and perfect for when the temperatures drop in Northern Italy. Unlike other Italian casseroles—like Paccheri ripieni con salsiccia e funghi—this baked ziti with mushrooms and sausage keeps it simple and comforting. Casera cheese stretches gooey over the top, while the béchamel wraps the pasta in creamy goodness. Really, it's so, so good.

The mushrooms add an earthy touch that complements the savory sausage perfectly. You'll find variations across Lombardy, but it's the combo of salsiccia, mushrooms, and cheese that makes it different from typical baked pasta dishes. For sure.

Whether you use penne or ziti, and call it baked penne with sausage and mushrooms or a creamy sausage and mushroom pasta, it's always about that crunchy crust and savory, cheesy filling. This dish brings everyone to the table, perfect for a big Sunday lunch or a comforting weeknight dinner. Fans of easy baked pasta recipes will love this Italian sausage pasta bake—especially when served bubbling hot, straight from the oven. And here's the thing, you can't go wrong.

INGREDIENTS

Fusilloni pasta 0.9 lb (400 g)

Portobello mushrooms 7 oz (200 g)

Champignon mushrooms 2 ¾ cups (200 g)

Sausage 1.3 lbs (600 g)

Thyme to taste

Garlic 1 clove

Fresh chili pepper 1

Basil 2 sprigs

Shallot 1

Breadcrumbs 1 ¼ tbsp (10 g)

Butter 0.7 tbsp (10 g)

Valtellina Casera cheese 7 oz (200 g)

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

for the bechamel: Whole milk 1.7 cups (400 g); Butter 3 tbsp (45 g); Type 00 flour 6 tbsp (45 g)

Preparation

How to prepare Baked pasta with mushrooms and sausage

To prepare baked pasta with mushrooms and sausage, first clean the button mushrooms: cut the base of the stem 1 and peel the top of the mushroom 2. For the portobello mushrooms, just clean them with a damp cloth to remove the dirt 3.

Cut the portobello mushrooms into slices 4 and the button mushrooms into quarters 5. Move on to the shallot, clean it, and slice it thinly 6.

Take care of the sausage: remove the casing 7 and cut it into small pieces 8. At this point, pour a drizzle of oil into a pan, add a clove of garlic in its skin and the basil sprigs 9.

Heat the pan very well and add the button mushrooms 10, let them brown over very high heat for a few minutes, remove the basil 11, and add the rest of the mushrooms 12.

Let them brown for about 5 minutes, always over high heat, season with salt and pepper 13. When the mushrooms are cooked, remove the garlic 14 and set them aside 15.

In another large pan, pour a drizzle of oil, add the shallot and the chili pepper. Let it brown for a few minutes, then raise the heat and add the sausage 17. Let it brown over high heat for about 6-7 minutes, then remove the chili pepper 18.

Adjust with salt and pepper 19 and set aside. Place a pot filled with water on the stove, salted to your taste, which will be used for cooking the pasta. Now take care of the bechamel, heat the milk in a saucepan adding a pinch of salt and pepper 20. In another saucepan, heat the butter and as soon as it sizzles, add the flour all at once 21.

Quickly stir with a whisk to avoid lumps 22. Add the hot milk little by little 23 and stir until it thickens 34.

Turn off the heat, add 5.3 oz of grated Casera cheese 25 and mix with a spatula 26. Transfer the bechamel to a bowl 27.

Add the sautéed mushrooms to the bechamel 28 and the thyme leaves 29. Meanwhile, cook the pasta 30.

Drain it very al dente and transfer it directly into the pan with the sausage 31. Add a couple of ladles of cooking water and toss the pasta well, adding the small knob of butter at the end 33.

Pour the bechamel directly into the pan 34, mix well 35, and pour everything into a baking dish 36.

Finish by sprinkling the remaining Casera 37 and breadcrumbs 38 on top. Bake in a preheated oven at 428°F for 15 minutes, then turn on the grill for 5 minutes. Take it out of the oven 39 and serve your baked pasta with mushrooms and sausage!