8 ounces penne pasta
2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
1½ teaspoons salt
½ teaspoon black pepper
2 cloves garlic, minced
2 sprigs fresh sage, leaves removed and sliced into thin ribbons
1 cup chicken broth
1 cup heavy cream
2 cups shredded Gruyere cheese
1 cup grated Parmesan cheese
Heat oven to 400 degrees Fahrenheit. Grease a baking dish with olive oil.
Bring a large pot of water to boil and cook penne for 2 minutes less than the recommended al dente time on the package. Drain and set aside.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook mushrooms, stirring frequently, until moisture has evaporated and mushrooms are browned.
Add pasta, salt, pepper, garlic, sage, broth and cream and toss to combine.
Turn off heat. Add Gruyere cheese. Mix until cheese is fully incorporated.
Pour into prepared baking dish and top with Parmesan cheese. Cook for 25 minutes, until browned and bubbling.