The theme for this month's recipe swap is pasta! I submitted my recipe for a chicken pesto pasta and recieved Stuffed Mushroom Pasta from Hezzi-D's Books and Cooks. I love stuffed mushrooms, but Ron is allergic to mushrooms. However, I knew we could make the recipe work by cooking the mushrooms on the side for myself and Ron could still enjoy the sausage and cheese portion for the pasta. Hezzi-D has a great blog and tons of great looking recipes! Since I was feeling exhausted after work, my sweet Ron was the master behind the magic for this dinner! Ron and I both enjoyed this recipe, and it is very versitle so you could add your favorite stuffed mushroom ingredients. Thank you Hezzi-D for a fantastic recipe, and a big thank you to Sarah for putting together the swap!
Ingredients
For the roasted garlic alfredo:
3 Tbl chopped garlic
1 1/2 cup half and half
1 1/2 cup half and half
3/4 cup Parmesan cheese, grated
1/2 tsp salt
1/2 tsp salt
1 tsp black pepper
1/2 tsp nutmeg
For the stuffed mushroom filling:
For the stuffed mushroom filling:
2 Tbl olive oil
1/2 lb sweet Italian sausage, removed from the casings
3 scallions, minced
2 garlic cloves, minced
1/2 lb sweet Italian sausage, removed from the casings
3 scallions, minced
2 garlic cloves, minced
1/2 cup red pepper, chopped
1/2 cup seasoned breadcrumbs
4 oz cream cheese, softened
1/2 cup seasoned breadcrumbs
4 oz cream cheese, softened
1/2 cup freshly grated Parmesan cheese
2 Tbl fresh parsley, minced
2 Tbl fresh parsley, minced
1/2 t. black pepper
8 oz sliced mushrooms (we sauted these and served them on the side)
12 oz. bowte pasta, cooked (we used shells)
8 oz sliced mushrooms (we sauted these and served them on the side)
12 oz. bowte pasta, cooked (we used shells)
Instructions
Preheat the oven to 375 degrees.
In a large saucepan heat the half and half over medium high heat. Whisk in the Parmesan cheese and 3 tablespoons of chopped garlic. Continue whisking until the sauce is thick and smooth. Reduce heat and add in the salt, pepper, and nutmeg. Set aside.
Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the sausage, crumbling it with a spoon. Cook for 8 to 10 minutes, or until it is completely browned.
Add in the scallions, garlic, and red pepper. Cook for 3 minutes, stirring occasionally. Add the breadcrumbs and stir to combine.
Put the sausage mixture in a heat safe bowl. Add the cream cheese and Parmesan cheese and mix until everything is well combined. Stir in the parsley, salt, and pepper. 6. In the same skillet as used for the sausage, add 1 tablespoons of olive oil and saute the mushrooms for 5-10 minutes, or until the are browned. Add the mushrooms to the sausage mixture.
Add the bowtie pasta to the sausage mixture and stir well to combine. Toss with the alfredo sauce.
Pour the pasta mixture into a 9 x 13 baking dish. Sprinkle with Parmesan cheese. Bake for 20 minutes or until heated through. Remove from oven and top with parsley if desired.