Penne Gratin with Sausage, Fennel, and Mushrooms

The recipe Penne Gratin with Sausage, Fennel, and Mushrooms can be made in about 45 minutes. One serving contains 917 calories, 39g of protein, and 55g of fat. This recipe serves 6 and costs $2.63 per serving. A mixture of italian sausage, shredded mozzarella, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. 8 people have made this recipe and would make it again. Not a lot of people really liked this main course. It is brought to you by Feed Me Phoebe. Overall, this recipe earns a spectacular spoonacular score of 82%. If you like this recipe, you might also like recipes such as Sausage and Mushroom Penne Gratin, Penne with Mushrooms and Turkey Sausage, and Penne With Sausage, Mushrooms and Red Wine.

Servings: 6

 

Ingredients:

10 oz cremini mushrooms, sliced

1 lb fennel, stalk and leaves removed, sliced

2 cloves garlic, chopped

1 cup heavy cream

½ lb hot Italian sausage, casings removed

½ lb sweet Italian sausage, casings removed

½ cup Pecorino Romano cheese

1 lb dried penne rigate

12 oz shredded mozzarella

Equipment:

oven

pot

casserole dish

frying pan

spatula

baking pan

Cooking instruction summary:

Preheat the oven to 500 degrees.Bring a pot of salted water to boil. Cook the pasta until very al dente –it should have a definite bite to it. Drain and allow to cool on a baking or casserole dish.In the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned. Transfer to the baking dish.Using the fat left in the pan, sauté the fennel until translucent. Add the mushrooms and continue to cook until golden brown. Add the garlic and sauté for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Taste for seasoning.Toss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the mozzarella cheese. Distribute evenly in the baking dish and cover with the remaining cheese.Bake uncovered until golden brown on the top, about 5 to 7 minutes.

 

Step by step:


1. Preheat the oven to 500 degrees.Bring a pot of salted water to boil. Cook the pasta until very al dente –it should have a definite bite to it.

2. Drain and allow to cool on a baking or casserole dish.In the meantime, cook the sausage in 1 tablespoon of olive oil over medium-high heat in a large skillet. Using your spatula, break up the pieces of meat as much as you can until fully browned.

3. Transfer to the baking dish.Using the fat left in the pan, sauté the fennel until translucent.

4. Add the mushrooms and continue to cook until golden brown.

5. Add the garlic and sauté for an additional two minutes. Cover the mixture with the heavy cream and simmer over high heat until reduced by half, about four minutes. Taste for seasoning.Toss the pasta and sausage together with the cream mixture, pecorino, and 1/3 of the mozzarella cheese. Distribute evenly in the baking dish and cover with the remaining cheese.

6. Bake uncovered until golden brown on the top, about 5 to 7 minutes.


Nutrition Information:

Quickview
916k Calories
38g Protein
54g Total Fat
67g Carbs
30% Health Score
Limit These
Calories
916k
46%

Fat
54g
84%

  Saturated Fat
26g
167%

Carbohydrates
67g
22%

  Sugar
3g
4%

Cholesterol
165mg
55%

Sodium
1070mg
47%

Get Enough Of These
Protein
38g
78%

Selenium
90µg
129%

Phosphorus
634mg
63%

Manganese
0.98mg
49%

Calcium
477mg
48%

Vitamin B2
0.66mg
39%

Vitamin B1
0.58mg
39%

Vitamin B12
2µg
37%

Zinc
5mg
34%

Vitamin B3
6mg
31%

Copper
0.58mg
29%

Potassium
968mg
28%

Vitamin B6
0.47mg
24%

Vitamin A
1102IU
22%

Magnesium
85mg
21%

Fiber
5g
20%

Vitamin B5
1mg
18%

Iron
2mg
16%

Folate
58µg
15%

Vitamin C
11mg
14%

Vitamin E
0.64mg
4%

Vitamin D
0.59µg
4%

Vitamin K
2µg
3%

covered percent of daily need
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