This oven-baked sausage and mushroom pasta gratin is a hearty and comforting dish perfect for family dinners or gatherings. The creamy sauce, flavorful sausage, earthy mushrooms, and cheesy topping combine to create a rich and delicious meal that everyone will enjoy. It is easy to prepare, satisfying, and can be made ahead for convenience. This recipe brings together the goodness of pasta with the warm flavors of baked gratin, making it a favorite comfort food.
Ingredients
- 300g pasta (penne or rigatoni works best)
- 300g Italian sausage (removed from casing)
- 250g mushrooms (sliced)
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tbsp olive oil
- 1 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1 cup chicken broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Preheat oven to 190°C (375°F). Cook the pasta in salted boiling water until just al dente, drain, and set aside.
- Heat olive oil in a large skillet, add sausage, and cook until browned. Add onion, garlic, and mushrooms, sauté until softened and fragrant. Season with oregano, thyme, salt, and pepper.
- In a saucepan, melt butter, stir in flour, and cook for 1 minute. Slowly whisk in warm milk and chicken broth to make a creamy sauce. Stir until thickened.
- Combine pasta, sausage mixture, and sauce in a large bowl. Transfer to a baking dish, sprinkle mozzarella and Parmesan cheese on top. Bake for 20–25 minutes until golden and bubbling.
- Garnish with fresh parsley before serving hot.
Servings
This recipe serves 4 people generously.
Nutritional Info (per serving, approx.)
- Calories: 520
- Protein: 25g
- Carbohydrates: 48g
- Fat: 25g
- Fiber: 4g
- Sodium: 870mg
Notes
You can prepare the gratin ahead of time and refrigerate before baking. For extra flavor, use smoked sausage or spicy Italian sausage. Whole wheat pasta can be used for a healthier twist.
Tips
- For added creaminess, mix in a little cream cheese or ricotta with the sauce.
- Add spinach, zucchini, or bell peppers for more vegetables.
- Use a mix of cheeses like Gruyère or cheddar along with mozzarella for richer flavor.
Health Benefits
This gratin provides a balance of protein from sausage, carbohydrates from pasta, and calcium from cheese. Mushrooms are rich in antioxidants and B vitamins, supporting immunity and energy. When whole wheat pasta is used, it adds fiber, improving digestion and satiety. Using moderate cheese keeps calcium levels high for bone health while still maintaining a flavorful dish.
Q & A
Q: Can I make this dish vegetarian?
A: Yes, substitute sausage with plant-based sausage or extra mushrooms and vegetables.
Q: Can I freeze this pasta gratin?
A: Yes, assemble the dish without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as instructed.
Q: What pasta shape works best?
A: Short, sturdy pasta like penne, rigatoni, or fusilli holds the sauce and bakes well.
Q: Can I use a different sauce?
A: Yes, you can replace the white sauce with a tomato-based sauce for a lighter version.