mushroom marsala pasta bake

Name: mushroom marsala pasta bake
Cuisine: European, Italian, Mediterranean
Ingredients: Prep time: 30 minutes, tops; Cook time: 30 minutes, tops; Servings: 4 really generous or 6 slightly more moderate ones; To serve a crowd: Double it in a 9×13-inch or lasagna pan; 1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape; 1 tablespoon (15 ml) olive oil; 3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing); 1 small-to-medium yellow onion, halved and sliced thin; Salt and freshly ground black pepper to taste; 1/4 cup (60 ml) dry marsala wine (see notes at end for more information); 3 tablespoons (45 grams) unsalted butter; 3 tablespoons (25 grams) all-purpose flour; 1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom); 1/2 cup (50 grams) finely grated parmesan cheese; 4 ounces (115 grams) mozzarella, cut into small cubes; 3 tablespoons chopped fresh flat-leaf parsley