Why You’ll Love This Gratin

This dish is not only flavor-packed and hearty, but it’s also a **one-pan wonder**—perfect for weeknight dinners, potlucks, or even entertaining guests. If you’re looking for a pasta recipe that is as impressive as it is easy to make, this gratin is your answer.

Ingredients (and Why They Work)

• Pasta (12 oz penne or rigatoni): Holds up well to baking and captures the sauce in its ridges.
• Italian sausage (1 lb, casing removed): Adds depth, spice, and meaty richness.
• Mushrooms (8 oz, sliced): Bring a hearty, earthy flavor that balances the richness of the sausage and cream.
• Olive oil (2 tbsp): For sautéing, adds flavor and prevents sticking.
• Onion (1 medium, finely chopped): Builds a sweet, savory base for the sauce.
• Garlic (3 cloves, minced): Enhances flavor with aromatic depth.
• Heavy cream (1 ½ cups): Creates a velvety, rich sauce that coats every piece of pasta.
• Chicken broth (1 cup): Lightens the sauce while adding a savory backbone.
• Mozzarella cheese (2 cups, shredded): Melts beautifully for a gooey, stretchy topping.
• Parmesan cheese (1 cup, grated): Adds sharpness and a golden crust when baked.
• Fresh parsley (2 tbsp, chopped): Brightens the dish with a pop of freshness.
• Salt and black pepper (to taste): Essential for seasoning and balance.
• Red pepper flakes (optional, ½ tsp): For a little heat, if desired.

Step-by-Step Instructions

1. 1. Cook the Pasta: Boil pasta in salted water until just **al dente** (it will finish cooking in the oven). Drain and set aside.
2. 2. Prepare the Sausage: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the sausage, breaking it apart as it cooks, until browned and no longer pink. Remove and set aside.
3. 3. Sauté the Vegetables: In the same pan, add **onion and mushrooms**. Cook until softened and golden brown. Stir in **garlic** and cook for 1 minute until fragrant.
4. 4. Make the Sauce: Pour in **chicken broth and heavy cream**, scraping up any browned bits from the pan. Bring to a gentle simmer and season with salt, pepper, and optional red pepper flakes.
5. 5. Combine Everything: Return the sausage to the pan, then add the cooked pasta. Stir to coat everything evenly in the sauce.
6. 6. Add the Cheese Topping: Sprinkle **mozzarella and Parmesan** generously over the top.
7. 7. Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake uncovered for **20–25 minutes**, until the cheese is melted, bubbly, and golden.
8. 8. Finish and Serve: Garnish with **fresh parsley** and let rest for 5 minutes before serving.

Pro Tips for Success

• **Don’t overcook the pasta** – Slightly undercooked pasta prevents mushiness after baking.
• **Use freshly grated cheese** – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
• **Brown the mushrooms well** – This develops a deeper, richer flavor.
• **Rest before serving** – Allowing the gratin to sit ensures the sauce thickens and flavors meld.

Serving Suggestions

Pair this sausage and mushroom pasta gratin with:

• A crisp green salad dressed with lemon vinaigrette.
• Warm **garlic bread** or a crusty baguette.
• A glass of red wine like Chianti or Merlot for the ultimate Italian-inspired dinner.