Penne Gratin with Sausage, Fennel, and Mushrooms

The recipe Penne Gratin with Sausage, Fennel, and Mushrooms can be made in about 45 minutes. One serving contains 917 calories, 39g of protein, and 55g of fat. This recipe serves 6 and costs $2.63 per serving. A mixture of italian sausage, shredded mozzarella, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. 8 people have made this recipe and would make it again. Not a lot of people really liked this main course. It is brought to you by Feed Me Phoebe. Overall, this recipe earns a spectacular spoonacular score of 82%. If you like this recipe, you might also like recipes such as Sausage and Mushroom Penne Gratin, Penne with Mushrooms and Turkey Sausage, and Penne With Sausage, Mushrooms and Red Wine.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 500 degrees.Bring a pot of salted water to boil. Cook the pasta until very al dente –it should have a definite bite to it. Drain and allow to cool on a baking or casserole dish.In the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned. Transfer to the baking dish.Using the fat left in the pan, sauté the fennel until translucent. Add the mushrooms and continue to cook until golden brown. Add the garlic and sauté for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Taste for seasoning.Toss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the mozzarella cheese. Distribute evenly in the baking dish and cover with the remaining cheese.Bake uncovered until golden brown on the top, about 5 to 7 minutes.

 

Step by step:

1. Preheat the oven to 500 degrees.Bring a pot of salted water to boil. Cook the pasta until very al dente –it should have a definite bite to it.

2. Drain and allow to cool on a baking or casserole dish.In the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned.

3. Transfer to the baking dish.Using the fat left in the pan, sauté the fennel until translucent.

4. Add the mushrooms and continue to cook until golden brown.

5. Add the garlic and sauté for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Taste for seasoning.Toss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the mozzarella cheese. Distribute evenly in the baking dish and cover with the remaining cheese.

6. Bake uncovered until golden brown on the top, about 5 to 7 minutes.

Nutrition Information:

covered percent of daily need