Potluck pasta! Baked Pasta with Sausage, Mushrooms and Fontina Cheese

The sausage-mushroom mixture can be made a day ahead and refrigerated in an airtight container. Rewarm over low heat before combining with the pasta.

2 tablespoons extra-virgin olive oil, divided

12 ounces sweet Italian sausage, casings removed

1 pound cremini mushrooms, trimmed, and quartered

½ cup sliced shallots

4 teaspoons minced fresh garlic

2 teaspoons minced fresh rosemary

1⁄3 cup dry white wine or reduced-sodium chicken broth

1 teaspoon coarse salt, divided

Freshly ground black pepper

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups 2-percent reduced-fat milk

1 pound rigatoni

1 (14-ounce) can crushed tomatoes with purée

6 ounces Italian fontina, shredded

6 tablespoons freshly grated Parmigiano Reggiano cheese

1. Heat 1 tablespoon oil in a large sauté pan over medium heat; add sausage. Cook, breaking up meat with a spoon until no longer pink and beginning to brown. Transfer to a plate with a slotted spoon; pour off drippings, leaving behind brown bits. Add remaining oil and mushrooms to pan. Cook until mushrooms begin to brown, 6 to 8 minutes. Add shallots; cook 3 minutes. Stir in garlic and rosemary; cook 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with ¾ teaspoon salt and pepper. Return sausage to pan and stir to combine.

2. Heat oven to 375 degrees. Lightly oil a 13-by-9-inch baking dish.

3. Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes. Season with remaining ¼ teaspoon salt.

4. Cook rigatoni according to package directions, undercooking by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add sauce and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.

5. Transfer pasta mixture to baking dish. Sprinkle remaining Parmigiano Reggiano over top; cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving. Serves 8.

— Recipe by Larraine Perri