Baked Pasta with Sausage, Mushrooms and Fontina

Baked Pasta with Sausage
Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings

The sausage-mushroom mixture can be made a day ahead and refrigerated in an airtight container. Rewarm over low heat before combining with the pasta.


2tablespoons extra-virgin olive oil, divided
12ounces sweet Italian sausage, casings removed
1pound cremini mushrooms, trimmed, and quartered
1/2cup sliced shallots
4teaspoons minced fresh garlic
2teaspoons minced fresh rosemary
1/3cup dry white wine or reduced-sodium chicken broth
1teaspoon coarse salt, divided
Freshly ground black pepper
3tablespoons unsalted butter
3tablespoons all-purpose flour
2cups 2 percent reduced-fat milk
1pound rigatoni
1 (14-ounce) can crushed tomatoes with purée
6ounces Italian fontina, shredded
6tablespoons freshly grated Parmigiano Reggiano cheese


  1. Heat 1 tablespoon oil in a large sauté pan over medium heat; add sausage. Sauté, breaking up meat until no longer pink and beginning to brown. Transfer to a plate with a slotted spoon; pour off drippings, leaving behind brown bits. Add remaining oil and mushrooms to pan. Sauté until mushrooms begin to brown, 6 to 8 minutes. Add shallots; sauté 3 minutes. Stir in garlic and rosemary; sauté 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with ¾ teaspoon salt and pepper. Return sausage to pan and stir to combine.
  2. Preheat oven to 375F. Lightly oil a 13 x 9-inch baking dish.
  3. Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes. Season with remaining ¼ teaspoon salt.
  4. Cook rigatoni according to package directions, undercooking it by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add béchamel and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.
  5. Transfer pasta mixture to baking dish. Sprinkle remaining Parmigiano Reggiano over top; cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving.