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

INGREDIENTS

1 cup

Panko-style bread crumbs

6 oz

grated Parmesan cheese

1/4 cup

chopped fresh parsley leaves

2 tbsp

finely minced fresh chives

small shallots, finely minced (about 1/2 cup)

medium cloves garlic, minced (about 2 teaspoons)

2 tbsp

extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tbsp

unsalted butter

8 oz

Italian sausage (mild or hot), removed from casings

1 lb

mixed mushrooms (such as portobello, shiitake, and oyster), cleaned and thinly sliced

1 tbsp

soy sauce

1 tbsp

juice from 1 lemon

2 1/2 tbsp

all-purpose flour

2 cups

homemade or store-bought low-sodium chicken stock

1 cup

heavy cream

12 oz

fresh or 8 ounces dried ridged pasta such as rotini or campanelle