Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or shells)
• 12 oz (340 g) smoked sausage or kielbasa, sliced into rounds
• 8 oz (225 g) mushrooms, sliced
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tbsp all-purpose flour
• 2 cups milk (or half & half)
• 1 cup chicken broth
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt (to taste)
• 1 ½ cups shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp dried oregano or thyme (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
2. Brown Sausage & Mushrooms: Heat 1 tbsp oil in a skillet. Brown sausage slices on both sides, remove. Add mushrooms, onion, and garlic; cook until softened.
3. Make Sauce: In the same skillet, melt 1 tbsp butter. Stir in flour and cook 1 minute. Slowly whisk in milk and broth. Cook until thickened. Season with paprika, salt, pepper, and oregano if using.
4. Assemble: In a greased 9×13 inch baking dish, combine pasta, sausage, mushrooms, and sauce. Stir in 1 cup mozzarella and Parmesan. Top with remaining mozzarella plus a few sausage slices and mushrooms.
5. Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes until bubbly and golden.
6. Serve: Garnish with parsley. Enjoy warm with salad or garlic bread.

Notes

• You can substitute turkey or chicken sausage for a lighter version.
• Add spinach or broccoli florets for extra veggies.