Sausage and Mushroom Penne Gratin

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Mushrooms

  White, raw

  1 lb or 453g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• 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 the mushrooms to your desired thickness. Grate the Parmesan and Mozzarella cheeses.
2. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1/2 cup of the pasta-cooking water, then drain the pasta and transfer it to a flameproof 3-quart baking dish.
3. Preheat the broiler.
4. Cook the sausage in 1 tablespoon of 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 the fat in the skillet.
5. Add the remaining tablespoon of oil to the skillet along with the mushrooms and garlic, then cook over high heat, stirring occasionally, until the mushrooms are golden, about 3 minutes.
6. Return the sausage to the skillet along with the cream, reserved pasta water, salt, and pepper. Boil over high heat, stirring occasionally, until thickened, about 4 minutes. Pour over the pasta, then stir in the Parmesan, 1/2 cup of the mozzarella, and salt to taste. Spread evenly in the baking dish and top with the remaining mozzarella.
7. Broil 3 to 4 inches from the heat until golden brown in spots, about 5 minutes.

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