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I got this yummy recipe from a friend in my mom's group. I made 2 batches to freeze for quick meals after I had my latest little one.


  • 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
  • 1 pound Italian bulk sweet sausage
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 3 or 4 cloves garlic, chopped
  • 12 crimini mushrooms, sliced
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
  • 1 can diced tomatoes, drained well
  • 1 teaspoon hot sauce (recommended: Tabasco), optional
  • 1/2 cup Parmesan, a couple of handfuls


  • Bring a large pot of water to a boil.
  • Salt water and cook pasta to a chewy al dente, about 8 minutes.
  • In a nonstick skillet, brown and crumble the sausage.
  • Drain cooked crumbles on paper towel lined plate.
  • Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms.
  • Season liberally with salt and pepper.
  • Saute 3 to 5 minutes, until mushrooms are lightly golden.
  • Preheat broiler to high.
  • To mushrooms, add flour and stir, cooking 2 minutes.
  • Whisk in stock, then stir in cream.
  • Bring cream to a bubble, then stir in 2 cups of 4 cheese blend.
  • When cheese has melted into sauce, add tomatoes.
  • When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
  • Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter.
  • Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Categories: Main Dish  Pasta  Stove 
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