Description of this recipe This Oven-Baked Sausage and Mushroom Pasta Gratin is a comforting and flavorful dish that combines the heartiness of Italian sausage, the earthy notes of mushrooms, and the creamy richness of a homemade sauce, all baked to bubbly perfection with a generous topping of melted mozzarella and Parmesan cheese. It’s a crowd-pleasing meal that’s perfect for weeknight dinners, cozy gatherings, or potlucks. The combination of textures and flavors makes every bite a delightful experience. The pasta is cooked al dente, providing a satisfying chew, while the sausage and mushrooms are tender and savory. The creamy sauce binds everything together, creating a harmonious blend of tastes. The melted cheese on top adds a golden, gooey layer that’s simply irresistible.
Why you will love this recipe
You’ll fall in love with this Oven-Baked Sausage and Mushroom Pasta Gratin for several reasons. First, it’s incredibly easy to make. With just a few simple steps, you can create a restaurant-quality dish in the comfort of your own kitchen. The recipe is also highly customizable. Feel free to swap out the sausage for ground beef or turkey, or add other vegetables like bell peppers or spinach to suit your preferences. Secondly, this gratin is a guaranteed crowd-pleaser. The combination of pasta, sausage, mushrooms, and creamy cheese sauce is universally appealing, making it a hit with both kids and adults. It’s the perfect dish to bring to a potluck or serve at a family gathering. Lastly, this recipe is an excellent way to use up leftover ingredients. If you have some cooked sausage or vegetables in the fridge, simply toss them into the mix to create a delicious and satisfying meal. The gratin can also be made ahead of time and baked just before serving, making it a convenient option for busy weeknights. The aroma that fills your kitchen as it bakes is a comforting promise of the deliciousness to come, and the golden, bubbly top is a feast for the eyes. Every spoonful is a perfect balance of savory, creamy, and cheesy goodness, making it a dish that you’ll want to make again and again. This gratin transforms simple ingredients into an extraordinary meal, turning an ordinary dinner into a special occasion.
Ingredients:
Ingredient Quantity
Pasta (penne or rigatoni) 12 ounces
Italian sausage, sliced 1 pound
Mushrooms, sliced 8 ounces
Olive oil 2 tablespoons
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 teaspoon
Dried thyme 1 teaspoon
Chopped fresh parsley ¼ cup
Preparation:
Step 1: Prep & Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Al dente pasta will have a slight firmness to the bite, which prevents it from becoming mushy during baking. Once cooked, drain the pasta thoroughly and set it aside. To prevent the pasta from sticking together, you can toss it with a little olive oil.
Step 2: Cook Sausage & Vegetables: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced Italian sausage and cook until browned on all sides. Remove the sausage from the skillet and set it aside on a plate lined with paper towels to drain excess fat. In the same skillet, add the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5-7 minutes. The mushrooms should be nicely browned and slightly caramelized, which enhances their flavor.
Step 3: Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine well. Let the mixture simmer for a few minutes, allowing it to thicken slightly. This usually takes about 5-7 minutes. Stir in the grated Parmesan cheese, dried oregano, dried thyme, salt, and pepper. Adjust the seasoning to taste. The sauce should be rich and creamy, with a balanced flavor of herbs and cheese.
Step 4: Combine & Bake: Add the cooked pasta and browned sausage back into the skillet, mixing everything together to ensure the pasta is evenly coated with the sauce. Transfer the pasta mixture to a greased 9×13 inch baking dish. Spread the mixture evenly in the dish. Top with the shredded mozzarella cheese, making sure to cover the entire surface.
Step 5: Garnish & Serve: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Remove the baking dish from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley before serving. The parsley adds a fresh, vibrant flavor and a pop of color to the dish. Serve the gratin hot, and enjoy!
COOKING Rating: Easy
Serving Suggestions:
This Oven-Baked Sausage and Mushroom Pasta Gratin is a hearty and complete meal on its own, but it can also be served with a variety of side dishes to complement its flavors and textures.
- Garlic Bread: A classic pairing with any pasta dish, garlic bread adds a crunchy, garlicky element that complements the creamy gratin. You can use a baguette or Italian loaf, spread it with garlic butter, and bake it until golden brown.
- Side Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the gratin. Use a mix of greens like romaine, spinach, and arugula, and add vegetables like tomatoes, cucumbers, and carrots.
- Roasted Vegetables: Roasting vegetables like broccoli, Brussels sprouts, or asparagus brings out their natural sweetness and adds a healthy component to the meal. Toss the vegetables with olive oil, salt, pepper, and your favorite herbs before roasting.
- Tomato Soup: A bowl of warm tomato soup is a comforting and complementary side dish. The acidity of the tomatoes balances the richness of the gratin, creating a well-rounded meal.
- Steamed Green Beans: Simple steamed green beans with a sprinkle of salt and pepper are a light and healthy side dish that won’t overpower the flavors of the gratin.
Tips:
- Use Quality Ingredients: Using high-quality ingredients, such as fresh sausage, mushrooms, and cheese, will significantly enhance the flavor of the gratin.
- Cook Pasta Al Dente: Cooking the pasta until al dente ensures it will hold its shape during baking and not become mushy.
- Brown the Sausage Well: Browning the sausage before adding it to the sauce adds depth of flavor to the dish.
- Don’t Overcook the Mushrooms: Cook the mushrooms until they are tender and have released their moisture, but don’t overcook them or they will become rubbery.
- Adjust the Seasoning: Taste the sauce and adjust the seasoning as needed to ensure it is perfectly balanced.
- Use a Good Quality Cheese: Use a good quality mozzarella and Parmesan cheese for the best flavor and melting properties. Freshly grated Parmesan cheese will melt more smoothly and have a richer flavor than pre-shredded cheese.
- Grease the Baking Dish: Greasing the baking dish prevents the pasta gratin from sticking to the bottom and makes it easier to serve.
- Let it Cool Slightly: Let the gratin cool for a few minutes before serving to allow the cheese to set slightly and make it easier to slice and serve.
- Make Ahead: This pasta gratin can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply bake it just before serving.
- Customize the Recipe: Feel free to customize this recipe to suit your preferences. Add other vegetables, such as bell peppers, spinach, or zucchini, or use different types of sausage or cheese.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.) Calories: Approximately 550-650 per serving Protein: 30-35 grams Sodium: 800-1000mg
Conclusion
The Oven-Baked Sausage and Mushroom Pasta Gratin is a versatile and delicious dish that’s perfect for any occasion. Its comforting flavors and easy preparation make it a go-to recipe for busy weeknights or special gatherings. By following these tips and tricks, you can create a memorable meal that will impress your family and friends. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite. Enjoy the process of creating this flavorful dish and savor every bite of the final product.
5 Questions and Answers About This Recipe
Q1: Can I use different types of pasta for this gratin?
A: Yes, you can definitely use different types of pasta. Penne and rigatoni are recommended because their ridges and tubes hold the sauce well. However, other pasta shapes like ziti, farfalle (bowties), or even elbow macaroni would work great. Just make sure to cook the pasta al dente so it doesn’t become mushy during baking.
Q2: Can I make this gratin vegetarian?
A: Absolutely! To make this gratin vegetarian, simply omit the Italian sausage. You can add more mushrooms or other vegetables like bell peppers, zucchini, or spinach to add substance and flavor. Consider using vegetable broth instead of chicken broth to keep it fully vegetarian.
Q3: Can I prepare this gratin ahead of time?
A: Yes, this gratin is perfect for making ahead. You can assemble the entire dish, including topping it with cheese, and then cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you’re ready to bake it, just remove it from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly. Then, bake as directed.
Q4: What can I do if I don’t have heavy cream?
A: If you don’t have heavy cream, you can use half-and-half or whole milk as a substitute. However, the sauce won’t be as rich and creamy. To compensate, you can add a tablespoon of cream cheese or a little bit of butter to the sauce to thicken it and add richness.
Q5: Can I freeze this pasta gratin?
A: Yes, you can freeze this pasta gratin, but the texture may change slightly after thawing. To freeze, let the baked gratin cool completely. Cut it into individual portions, wrap each portion tightly in plastic wrap, and then wrap again in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then bake in a preheated oven at 350°F (175°C) until heated through and bubbly, about 20-30 minutes.
