I tried this type of dish for the first time, and it was unbelievably tasty!

This Oven-Baked Sausage and Mushroom Pasta Gratin is pure comfort on a plate. Al dente pasta and flavorful Italian sausage come together with tender mushrooms in a creamy, savory sauce, then are finished with a layer of melted mozzarella and Parmesan. Baked until golden and bubbling, it’s a satisfying, all-in-one meal that’s perfect for a relaxed family dinner.

Oven-Baked Sausage and Mushroom Pasta Gratin

Ingredients:

Pasta (penne or rigatoni) – 12 oz
Italian sausage, sliced – 1 lb
Mushrooms, sliced – 8 oz
Olive oil – 2 tbsp
Small onion, diced – 1
Garlic, minced – 3 cloves
Heavy cream – 1 cup
Chicken broth – 1 cup
Grated Parmesan cheese – 1 cup
Shredded mozzarella cheese – 1 cup
Salt and pepper – to taste
Dried oregano – 1 tsp
Dried thyme – 1 tsp
Fresh parsley, chopped – ¼ cup

Directions:

Prepare the Pasta
Preheat the oven to 375°F (190°C). Cook the pasta in salted water according to package directions until just al dente. Drain and set aside.

Brown the Sausage & Sauté Vegetables
Warm the olive oil in a large skillet over medium heat. Cook the sliced sausage until nicely browned, then transfer to a plate. In the same pan, sauté the diced onion until soft and translucent. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and become tender.

Create the Creamy Sauce
Pour in the heavy cream and chicken broth. Let the mixture simmer gently until it thickens slightly. Stir in the Parmesan cheese, oregano, thyme, salt, and pepper, mixing until smooth and well combined.

Assemble & Bake
Return the cooked pasta and browned sausage to the skillet, stirring to coat everything evenly in the sauce. Transfer the mixture to a greased baking dish and sprinkle the mozzarella evenly over the top.

Bake & Finish
Bake for 20–25 minutes, or until the cheese is melted and lightly golden. Allow the gratin to rest for a few minutes before serving, then sprinkle with fresh parsley and enjoy.