1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions, until it’s al dente. Drain the pasta and set it aside.

2. In a large skillet, heat olive oil over medium-high heat. Add the sliced Italian chicken sausage and cook, stirring occasionally, until it’s browned and cooked through, about 5–7 minutes. Add the sliced mushrooms and minced garlic, and continue to sauté until the mushrooms are tender, another 3–5 minutes.

3. Reduce the heat to medium and pour in the heavy cream. Add the shredded mozzarella and grated Parmesan cheese, stirring constantly until the cheeses have melted and the sauce is smooth and creamy. Stir in the truffle oil and season with salt and pepper to taste.

4. Add the cooked rigatoni to the skillet with the creamy sauce and stir to combine everything evenly. Transfer the mixture to a baking dish and spread it out in an even layer. Bake for 15 minutes, or until the top is golden brown and bubbly.

5. Remove the Creamy Truffle Mushroom and Sausage Rigatoni Bake from the oven and garnish it with freshly chopped parsley. Serve the dish hot, and get ready to indulge in a comforting and flavor-packed masterpiece!