Oven-Baked Sausage and Mushroom Pasta Gratin

This gratin is all about layers of flavor—pasta tossed in a rich sausage and mushroom sauce, topped with gooey cheese, and baked until bubbling and golden brown. Perfect for weeknights, gatherings, or when you need a warm hug in the form of food.

Ingredients

12 oz (340 g) short pasta (penne, rigatoni, or fusilli)
1 lb (450 g) Italian sausage, casings removed
2 Tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
12 oz (340 g) mushrooms, sliced (cremini or button)
1/2 cup dry white wine (optional, can sub chicken broth)
1 1/2 cups marinara or tomato sauce
1/2 cup heavy cream (or half-and-half for lighter)
1 tsp dried oregano
Salt and black pepper, to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 Tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1 – Cook Pasta
Boil pasta in salted water until just al dente (it will cook more in the oven). Drain and set aside.

Step 2 – Cook Sausage & Veggies
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon. Add onion and cook until softened, about 5 minutes. Stir in garlic and mushrooms; cook until mushrooms release moisture and turn golden.

Step 3 – Build the Sauce
Pour in the white wine (if using) and let it reduce by half. Stir in marinara sauce, cream, oregano, salt, and pepper. Simmer 5 minutes until slightly thickened.

Step 4 – Combine & Assemble
Toss the cooked pasta with the sausage-mushroom sauce. Transfer to a greased baking dish. Sprinkle mozzarella and Parmesan evenly on top.

Step 5 – Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is golden and bubbling.

Step 6 – Serve
Let rest 5 minutes before serving. Garnish with fresh parsley and enjoy!