Baked Sausage and Mushroom Pasta in White Sauce

Preheat the oven's heating element and position the rack approximately 6 inches away from the heat source.

Boil a substantial container of salted water in a large pot until it reaches a rolling boil; cook the penne pasta uncovered, stirring occasionally, until it is tender yet retains some firmness in the center, approximately 11 minutes. Drain and re-add the pasta to the pot.

Simultaneously, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook and stir the sausage in the hot oil until it becomes crumbly and loses its pink color, approximately 7 minutes: remove from the skillet, leaving the excess fat in the pan, and set it aside. Pour the remaining 2 tablespoons of olive oil into the skillet and add the mushrooms and garlic. Cook and stir until the mushrooms have darkened in color and started to release their moisture, approximately 5 minutes more. Return the sausage to the skillet and pour in the heavy cream. Season with salt and pepper and return to a gentle simmer, cooking until the sauce begins to thicken, approximately 5 minutes more. Pour the sauce over the pasta and stir. Stir in 1/2 cup of mozzarella and Parmesan cheese. Pour the pasta mixture into a 9x13-inch baking dish and sprinkle with remaining 1/2 cup of mozzarella cheese.

Bake in the preheated oven until the mozzarella cheese is bubbly and golden brown, approximately 5 to 7 minutes.