Sausage and mushroom pasta gratin

Here’s a rich, comforting Sausage and Mushroom Pasta Gratin — creamy, cheesy, with golden baked top layers. It’s an ideal casserole for family dinners or hearty leftovers.

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🍝 Sausage and Mushroom Pasta Gratin

Ingredients:

• 12 oz pasta (penne, rigatoni, or fusilli work best)

• 1 lb Italian sausage, casings removed (mild or spicy)

• 8 oz mushrooms, sliced (cremini, white button, or a mix)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream (or more milk if preferred)

• 1/2 tsp dried thyme

• 1/2 tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 1 1/2 cups shredded mozzarella

• 1/2 cup grated Parmesan

• 1/4 cup breadcrumbs (Panko recommended)

• Chopped fresh parsley, for garnish

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Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package instructions (it’ll finish baking later).

   • Drain and set aside.

2. Cook Sausage & Vegetables:

   • In a large skillet, heat olive oil over medium heat.

   • Add sausage and cook, breaking up into crumbles, until browned and cooked through.

   • Add onions and mushrooms. Cook until mushrooms release their moisture and begin to brown (about 8–10 minutes).

   • Stir in garlic, thyme, and red pepper flakes (if using), and cook for 1 more minute. Set aside.

3. Make the Cream Sauce (Béchamel):

   • In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.

   • Slowly whisk in milk and cream, stirring constantly to prevent lumps.

   • Simmer until thickened (5–7 minutes). Season with salt and pepper.

   • Stir in 1 cup mozzarella and 1/4 cup Parmesan until melted and smooth.

4. Combine:

   • In a large bowl or the pasta pot, combine cooked pasta, sausage-mushroom mixture, and cheese sauce. Mix well.

5. Assemble the Gratin:

   • Preheat oven to 375°F (190°C).

   • Pour mixture into a greased 9×13-inch baking dish.

   • Top with remaining mozzarella, Parmesan, and breadcrumbs.

6. Bake:

   • Bake uncovered for 20–25 minutes, or until golden and bubbling on top.

   • Optional: broil for 1–2 minutes at the end to brown the top further.

7. Serve:

   • Let rest for 5 minutes, then garnish with chopped parsley and serve warm.

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🔄 Variations & Tips:

• Add spinach or chopped kale with the mushrooms for extra veggies.

• Use spicy sausage if you like heat.

• Cheese swaps: Gruyère, Fontina, or provolone can be mixed in for different flavor profiles.

• Make ahead: Assemble, cover, and refrigerate up to 1 day ahead. Add 10 minutes to baking time if chilled.

Want a vegetarian version or gluten-free adaptation? I can help you tweak it.