(I added 2 cups chopped chicken or cooked ground beef.)

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½ pound (8 ounces or 225 grams) pasta of your choice, such as a ziti or twisty shape

1 tablespoon (15 ml) olive oil

¾ pounds (340 grams) fresh mushrooms, sliced

1 small-to-medium yellow onion, halved and sliced thin

Salt and freshly ground black pepper to taste

¼ cup (60 ml) dry marsala wine

3 tablespoons (45 grams) unsalted butter

3 tablespoons (25 grams) all-purpose flour

1 ½ cups (355 ml) stock or broth (chicken, vegetable or mushroom)

½ cup (50 grams) finely grated parmesan cheese

4 ounces (115 grams) mozzarella, cut into small cubes

3 tablespoons chopped fresh flat-leaf parsley

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1. Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

2. Preheat the oven to 400 degrees.

3. Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid.

4. Reduce heat to medium-high, add onions, salt and pepper and sauté together until the liquid the mushrooms give off is evaporated.

5. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated.

6. Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed.

7. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture before adding the next splash.

8. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

9. If you’re cooking in an oven-safe dish, add cooked pasta and stir until combined. Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed.

10. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible.

11. Sprinkle with reserved parsley and serve hot. Reheat as needed.