Instructions
1. Cook the Pasta
Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until al dente, then drain and set aside.
2. Cook Sausage and Vegetables
Heat olive oil in a large skillet over medium heat. Add the sliced Italian sausage and cook until browned. Remove the sausage and set aside. In the same skillet, sauté the diced onion until translucent. Add the garlic and mushrooms, cooking until the mushrooms are tender.
3. Prepare the Sauce
Pour in the heavy cream and chicken broth, stirring to combine. Simmer for a few minutes until slightly thickened. Stir in the Parmesan cheese, oregano, thyme, salt, and pepper.
4. Combine and Bake
Return the cooked pasta and browned sausage to the skillet, mixing everything together. Transfer the mixture to a greased baking dish and sprinkle the shredded mozzarella on top.
5. Bake and Serve
Bake for 20–25 minutes, or until the cheese is melted and golden brown. Let it cool for a few minutes, then garnish with chopped fresh parsley before serving.
Tips and Serving Ideas
- Pair with a fresh green salad or garlic bread for a complete meal.
- For extra flavor, sprinkle crushed red pepper flakes into the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
Serve this cheesy, savory pasta gratin warm, and watch it disappear in no time—perfect for family dinners or impressing guests. Don’t forget to share your creation and let us know how much your family loved it!