Potluck Pasta is an easy dish perfect for the holidays

Hold the standing rib roast. Scratch the filet mignon. In reality, most of our holiday gatherings call for easy dishes that can be made ahead and popped in the oven while we’re relaxing with friends.

This homey pasta casserole with cheese, sausage and mushrooms is just that.

Serve it with a crisp green salad, and you’re all set for an easy evening by the fire with some holiday cheer.

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.

POTLUCK PASTA

Serves 8

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

½ 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

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 3⁄4 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 1⁄4 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.

Recipe by Larraine Perri