This was my first time having this kind of dish, and it was incredibly delicious!

Servings: 6

12 ounces of pasta (penne or rigatoni)
1 pound of Italian sausage, sliced
8 ounces of mushrooms, sliced
2 tablespoons of olive oil
1 small onion, diced
3 cloves of garlic, minced
1 cup of heavy cream
1 cup of chicken broth
1 cup of grated Parmesan cheese
1 cup of shredded mozzarella cheese
Salt and pepper to taste
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1/4 cup of chopped fresh parsley

Preheat your oven to 375°F (190°C).

Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned. Remove the sausage and set aside.

In the same skillet, add the diced onion and cook until translucent. Add the garlic and mushrooms, cooking until the mushrooms are tender.

Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer for a few minutes until slightly thickened.

Stir in the Parmesan cheese, oregano, thyme, salt, and pepper. Add the cooked pasta and sausage back into the skillet, mixing everything together.

Transfer the pasta mixture to a greased baking dish. Top with shredded mozzarella cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

For a lighter version, you can substitute the heavy cream with half-and-half or milk. If you prefer a bit of spice, use hot Italian sausage or add a pinch of red pepper flakes to the sauce. For a vegetarian option, omit the sausage and add more mushrooms or some spinach for extra greens. You can also experiment with different types of cheese, such as Gruyere or cheddar, for a unique flavor twist.