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Crispy Baked Pasta with Mushrooms, Sausage, and Parmesan Cream Sauce
Ingredients
  • 1 cup Panko-style bread crumbs
  • 6 ounces grated Parmesan cheese
  • ¼ cup chopped fresh parsley leaves
  • 2 tablespoons finely minced fresh chives
  • 2 small shallots, finely minced (about ½ cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 8 ounces Italian sausage (mild or hot), removed from casings
  • 1 pound mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon juice from 1 lemon
  • 2 ½ tablespoons all-purpose flour
  • 2 cups homemade or store-bought low-sodium chicken stock
  • 1 cup heavy cream
  • 12 ounces fresh or 8 ounces dried ridged pasta such as rotini or campanelle
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