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Posted by Jennifer (the student) on August 8, 2012

I have not had pasta in a long time and I wanted some that was creamy. So for a week I have been playing around with different versions of this dish and I think this was the best. I hope you enjoy it, it really satisfied my need for some creamy pasta. 🙂


  • Olive oil (for pan)
  • 3 cups pasta (penne or what ever you have)
  • ½ pound Italian sausage, casings removed (I used vegan sausage)
  • ½ cup onion, chopped
  • 1 cup mushrooms, sliced
  • 1 clove garlic, minced
  • 24 oz jar of marinara pasta sauce
  • 8 oz cream cheese (vegan cream cheese will work)
  • 1 TBSP Italian seasoning
  • ½ tsp sea salt
  • ½ tsp fresh ground pepper
  • 1 cup mozzarella cheese, grated (Daiya cheese will work)


  1. Preheat oven to 350 degrees. Lightly grease a 9″ x 13″ baking pan with olive oil.
  2. Cook pasta according to the directions on package. Drain and place cooked pasta in a bowl and set aside.
  3. In a large non-stick skillet, over medium heat, brown sausage, onion and mushroom. If there is any oil or liquid left after browning, drain off.
  4. To skillet add garlic, marinara sauce, cream cheese, Italian seasoning, salt and pepper.
  5. Cook a few minutes until cream cheese is melted and all ingredients are incorporated.
  6. Stir in pasta and pour into greased baking pan.
  7. Top with grated mozzarella.
  8. Bake in oven for 20 to 25 minutes, until cheese is melted and slightly browned.
  9. Remove from oven. Wait 5 minutes before serving.
  10. 10. Enjoy.

♥ ♥

Chef In Training Whipperberry

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