Oven-Baked Sausage and Mushroom Pasta Gratin

Ingredients

Pasta (penne or rigatoni) – 12 ounces

Italian sausage – 1 pound, sliced

Mushrooms – 8 ounces, sliced

Olive oil – 2 tablespoons

Onion – 1 small, finely diced

Garlic – 3 cloves, minced

Heavy cream – 1 cup

Chicken broth – 1 cup

Parmesan cheese – 1 cup, grated

Mozzarella cheese – 1 cup, shredded

Salt and freshly ground black pepper – to taste

Dried oregano – 1 teaspoon

Dried thyme – 1 teaspoon

Fresh parsley – ¼ cup, chopped

1. Cook the pasta

Preheat the oven to 375°F (190°C).

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.

Drain and set aside.

2. Brown the sausage and veggies

Heat olive oil in a large skillet over medium heat.

Add the sliced sausage and cook until nicely browned.

Transfer to a plate. In the same skillet, sauté the onion until softened, then add the garlic and mushrooms.

Cook until the mushrooms release their juices and become tender.

3. Prepare the sauce

Stir in the heavy cream and chicken broth, mixing well.

Let simmer for a few minutes until slightly thickened.

Add Parmesan cheese, oregano, thyme, salt, and pepper, stirring until the cheese melts into the sauce.

4. Assemble the gratin

Return the sausage and pasta to the skillet, tossing to coat evenly with the sauce.

Transfer the mixture into a greased baking dish and spread it out evenly.

Sprinkle the top generously with mozzarella cheese.

5. Bake and serve

Bake for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Remove from the oven, let cool slightly, then garnish with fresh parsley.

Serve warm and enjoy.