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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
12
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Ingredients
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12 ounces dried campanelle or bowtie pasta
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1 pound bulk Italian sausage
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1 pound mixed fresh mushrooms (button, cremini, shiitake, and/or oyster), sliced
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1 large onion, thinly sliced
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3 cloves garlic, minced
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1 tablespoon reduced-sodium soy sauce
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5 tablespoons butter, divided
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1/4 cup all-purpose flour
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1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
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1/2 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 cup reduced-sodium chicken broth
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2 cups half-and-half
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1 tablespoon Dijon mustard
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1 cup shredded Italian blend cheese
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1 (10 shounce) package frozen chopped spinach, thawed and squeezed dry
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1 cup panko bread crumbs
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2 tablespoons fresh parsley, divided
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Cook pasta in a large pot of boiling salted water 2 minutes less than the suggested time on the package directions. Drain, reserving 1 cup pasta cooking water. Return pasta to pot and keep warm.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Meanwhile, cook sausage in a 12-inch skillet over medium heat until browned, about 8 minutes. Transfer to paper towels to drain using a slotted spoon.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add mushrooms, onion, and garlic to the skillet. Cook until liquid is released and has evaporated, and vegetables are tender, about 8 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Pour in soy sauce to the skillet. Cook and stir until soy sauce is absorbed by mushrooms, about 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Transfer mushroom mixture to pot with the pasta.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add 4 tablespoons butter to the skillet. When melted, whisk in flour, thyme, salt, and pepper. Cook and stir for 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add broth, half-and-half, and Dijon mustard to the skillet. Cook and stir until thickened and bubbly. Whisk in cheese and spinach until cheese is melted.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Add sauce and sausage to the pot with the pasta mixture, stir to combine. Thin sauce to desired consistency with reserved pasta water. Transfer to the prepared baking dish.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Melt remaining 1 tablespoon butter. Stir in panko and 1 tablespoon parsley. Sprinkle panko mixture over the pasta mixture.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake in the preheated oven until browned and bubbly, about 30 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Garnish with remaining 1 tablespoon parsley.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
368
Calories
23g
Fat
25g
Carbs
16g
Protein
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Nutrition Facts
Servings Per Recipe
12
Calories
368
% Daily Value *
Total Fat
23g
29%
Saturated Fat
12g
58%
Cholesterol
57mg
19%
Sodium
672mg
29%
Total Carbohydrate
25g
9%
Dietary Fiber
2g
8%
Total Sugars
5g
Protein
16g
33%
Vitamin C
5mg
6%
Calcium
174mg
13%
Iron
3mg
15%
Potassium
490mg
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
