Crispy baked pasta with mushrooms, sausage, and Parmesan cream sauce from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute campanelle pasta for rotini.

  • Lindacookscookbooks on November 02, 2025

    Very good. Used 12 oz total dry pasta. Next time will double the sausage.

  • anya_sf on November 29, 2021

    This was delicious, but pretty salty even without adding salt or any of the pasta cooking water (which wasn't needed). I ended up stirring in 8 oz frozen chopped spinach to help balance the saltiness and richness, and would definitely do so again. Method-wise, my only quibble is that I'd never pour the sausage cream sauce into the pasta pot just to mix with the pasta, then pour everything back into the cast iron pan. Those pans are heavy, and it was no problem just to put the pasta directly into the cast iron pan and mix gently.

  • StoicLoofah on April 07, 2018

    Delicious. I used a whole pound of rotini, and it came out great. no complaints.

  • mamacrumbcake on November 05, 2016

    This was delicious comfort food! The rich flavor of sausage, mushrooms, Parmesan, and cream, is enhanced with the wonderful, well-seasoned crunch from the panko. There is a lot of prep work for this recipe and I think I dirtied every dish in the house, so this is not a weeknight meal. Yummy though!

  • DJM on January 23, 2015

    fusilli is good for this recipe.

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