Oven-Baked Sausage and Mushroom Pasta Gratin
Introduction
This Oven-Baked Sausage and Mushroom Pasta Gratin is the ultimate comfort food — creamy, cheesy, and bubbling with flavor. Juicy sausages and earthy mushrooms are tossed with tender pasta in a velvety sauce, then baked until golden and crisp on top. It’s perfect for cozy dinners, family gatherings, or meal prep.
Description
Think of this as an Italian-inspired casserole — hearty and satisfying. The mushrooms bring umami depth, the sausages add richness, and the baked cheese crust gives it that irresistible gratin finish. You can customize it easily with different sausages, cheeses, or veggies.
Ingredients (Serves 4–6)
For the pasta base:
300 g (10 oz) short pasta (penne, rigatoni, or fusilli)
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
250 g (9 oz) mushrooms, sliced (button, cremini, or mixed)
300 g (10 oz) sausage meat (Italian sausage or your choice, casings removed)
1 tsp dried oregano or Italian seasoning
Salt and black pepper, to taste
For the sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 ml) milk (warm)
½ cup (120 ml) cream (optional, for richness)
1 cup (100 g) grated cheese (cheddar, mozzarella, or gruyère)
¼ cup (25 g) grated Parmesan cheese
For baking:
½ cup (50 g) breadcrumbs
¼ cup (25 g) grated Parmesan
1 tbsp olive oil or melted butter
Instructions
Cook the pasta:
Boil pasta in salted water until just al dente. Drain and set aside.
Cook the sausage and mushrooms:
In a large skillet, heat olive oil over medium heat. Add onions and sauté until translucent. Add garlic and cook for 30 seconds.
Add sausage meat, breaking it apart with a spoon, and cook until browned. Stir in mushrooms and oregano; cook until the mushrooms are soft and most liquid evaporates.
Make the sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in warm milk until smooth and thickened. Stir in cream (if using), cheese, salt, and pepper.
Combine:
Add the cooked pasta and sausage–mushroom mixture into the sauce. Stir well until evenly coated.
Assemble the gratin:
Transfer everything to a greased baking dish. Mix breadcrumbs, Parmesan, and olive oil; sprinkle on top.
Bake:
Bake at 190°C (375°F) for 20–25 minutes or until golden and bubbling.
Serve:
Let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Tips
Use good sausage: Italian fennel or spicy sausage adds great depth.
Mix cheese types: Combining mozzarella (meltiness) and cheddar (flavor) gives a better gratin texture.
Add greens: Spinach or kale can be stirred in before baking for extra nutrition.
Make ahead: Assemble up to a day in advance and refrigerate; bake before serving.
Crispier topping: Broil for 2–3 minutes at the end if you love a crunchy crust.
Corrections (Common Mistakes & How to Fix Them)
❌ Pasta too soft:
✅ Cook it just al dente since it continues cooking in the oven.
❌ Sauce too thick or lumpy:
✅ Add milk gradually while whisking continuously.
❌ Watery gratin:
✅ Drain cooked mushrooms well; don’t skip reducing their liquid.
❌ Bland flavor:
✅ Taste and adjust seasoning before baking; sausages vary in saltiness.
❌ Burnt topping:
✅ Check after 20 minutes; if browning too fast, cover loosely with foil.
