Crispy Baked Pasta With Mushrooms Sausage and Parmesan Cream Sauce Recipe

Ingredients

• 1 cup Panko-style bread crumbs
• 6 ounces grated Parmesan cheese
• 1/4 cup chopped fresh parsley leaves
• 2 tablespoons finely minced chives
• 2 small shallots, finely minced (about 1/2 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 1/2 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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