The first time I tried this dish, I was instantly hooked—it’s that good! There’s something undeniably comforting about a baked pasta, and this sausage and mushroom gratin is no exception. Inspired by classic Midwestern cooking, it’s the kind of hearty, soul-warming meal that brings back memories of Sunday dinners and cozy family gatherings. With its bubbling cheese, savory sausage, and rich, earthy mushrooms, it feels like a warm hug straight from Grandma’s kitchen.
Serve this gratin with a crisp green salad tossed in a light vinaigrette to balance the richness, and don’t forget a slice of crusty bread to soak up every last drop of sauce. A glass of red wine makes it feel like a special occasion, and roasted veggies—think asparagus or Brussels sprouts—make a perfect earthy complement.
Ingredients (Serves 6)
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12 oz pasta (penne or rigatoni work best)
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1 lb Italian sausage, sliced
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8 oz mushrooms, sliced
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2 tbsp olive oil
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1 small onion, diced
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3 garlic cloves, minced
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1 cup heavy cream
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1 cup chicken broth
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1 cup grated Parmesan cheese
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1 cup shredded mozzarella
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1 tsp dried oregano
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1 tsp dried thyme
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Salt and pepper, to taste
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¼ cup chopped fresh parsley
Instructions
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Preheat the oven to 375°F (190°C).
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Cook pasta until al dente according to package directions. Drain and set aside.
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Sauté sausage in a large skillet with olive oil over medium heat until browned. Remove and set aside.
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In the same skillet, add diced onion and cook until soft. Add garlic and mushrooms; cook until the mushrooms are tender.
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Pour in the cream and chicken broth. Simmer a few minutes until slightly thickened.
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Stir in Parmesan, oregano, thyme, salt, and pepper. Add the cooked pasta and sausage back into the skillet and mix well.
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Transfer the mixture to a greased baking dish. Top with shredded mozzarella.
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Bake for 20–25 minutes until the cheese is melted and golden.
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Cool slightly before garnishing with fresh parsley and serving.
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