Sausage and Mushroom Penne Gratin

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mozzarella cheese

  Whole milk

  8 oz or 227g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Mushrooms

  White, raw

  1 lb or 453g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Garlic

  Raw

  1 cloves, minced or 3g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Italian sausage

  Pork, raw

  16 oz or 454g

Directions

1. Slice mushrooms to desired thickness. Grate Parmesan cheese and Mozzarella cheese.
2. Cook pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
3. Preheat broiler.
4. Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.
5. Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
6. Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.
7. Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

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