There’s something incredibly nostalgic about baked pasta dishes—the kind that bubble up in the oven and fill the whole house with the smell of melted cheese and garlic. This Sausage and Mushroom Pasta Gratin was born on a chilly weeknight when I wanted something hearty but still simple to throw together. I had a pack of Italian sausage in the fridge, a few mushrooms leftover from another dish, and half a bag of pasta in the pantry.
What came out of the oven was far more comforting than I expected—perfectly browned cheese on top, savory sausage in every bite, and that rich, creamy sauce tying it all together. Now it’s one of our family favorites, especially when we want something warm and satisfying without too much fuss. Whether you’re feeding a hungry crowd or just want leftovers that taste even better the next day, this baked pasta gratin checks all the boxes.
🧀 Ingredients
- 12 oz (340g) penne or rigatoni pasta
- 1 lb (450g) Italian sausage (mild or spicy), casing removed
- 8 oz (225g) mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups (480ml) milk (whole or 2%)
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- Salt and pepper to taste
- 1/4 tsp nutmeg (optional)
- 1/2 cup panko breadcrumbs (optional for topping)
- Fresh parsley, chopped (for garnish)
🍽️ Instructions
- Preheat Oven to 375°F (190°C).
- Cook Pasta until al dente. Drain and set aside.
- In a large skillet, cook sausage over medium heat until browned. Remove and set aside.
- In the same skillet, add olive oil, then sauté onion and mushrooms until soft and golden. Add garlic and cook 1 more minute.
- Melt butter in the skillet, then stir in flour. Cook for 1–2 minutes.
- Slowly whisk in milk and bring to a simmer, stirring constantly until thickened.
- Stir in Parmesan, 1 cup mozzarella, nutmeg (if using), salt, and pepper.
- Combine cooked pasta, sausage, and mushroom sauce in a large bowl.
- Transfer to a greased baking dish. Top with remaining mozzarella and breadcrumbs (if using).
- Bake uncovered for 20–25 minutes or until golden and bubbly.
- Garnish with parsley and serve warm!
💡 Tips & Variations
- Add spinach or sun-dried tomatoes for extra flavor.
- Use a mix of cheddar and mozzarella for more cheesy depth.
- Great make-ahead meal—just assemble and refrigerate before baking.