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Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce Recipe

A creamy, cheesy pasta bake loaded with mushrooms, Italian sausage, and a crispy panko topping seared to golden perfection under a blanket of Parmesan cream sauce — all made with the ease of a pressure cooker and quick oven finish.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 people
Calories 620 kcal

Equipment

  • 1 Mixing bowl Medium
  • 1 Large skillet
  • 1 Pressure cooker
  • 1 Baking dish Greased

Ingredients
  

Ingredients

  • 1 cup panko-style bread crumbs for crispy topping
  • 6 ounces Parmesan cheese grated
  • ¼ cup fresh parsley chopped leaves
  • 2 tablespoons fresh chives minced
  • 2 shallots small, minced
  • 2 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil for sautéing
  • kosher salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 8 ounces Italian sausage mild or hot, casing removed
  • 1 pound mixed mushrooms sliced thin
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice from 1 lemon
  • 2 ½ tablespoons all-purpose flour
  • 2 cups chicken stock homemade or low-sodium store-bought
  • 1 cup heavy cream
  • 12 ounces or 8 ounces ridged pasta rotini or campanelle

Instructions
 

Instructions

  • Preheat oven to 425°F for finishing the bake while preparing rest of ingredients.
  • In a bowl, combine panko, 2 oz Parmesan, 1 tablespoon parsley and 1 tablespoon chives for the topping. Set aside.
  • Heat olive oil in skillet over medium. Add shallots and garlic. Cook 2 minutes until fragrant.
  • Add sausage. Cook 5 minutes until browned. Season with salt and pepper. Stir in butter and remaining herbs.
  • In pressure cooker, add mushrooms, soy sauce, lemon juice, flour, stock, and cream. Mix well.
  • Add pasta. Stir to coat. Seal lid and cook on high pressure for 5 minutes.
  • Quick release pressure. Open carefully. Stir in sausage mixture and 4 oz Parmesan.
  • Transfer to greased baking dish. Sprinkle breadcrumb topping over surface.
  • Bake at 425°F for 15–20 minutes until golden and bubbling on top.
  • Serve warm and enjoy the crispy top and creamy, cheesy inside.

Notes

Let leftovers cool before storing. Reheat with cream or milk to restore creaminess. Freeze sauce separately for better texture later.