Sausage and Mushroom Penne Gratin

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This sausage and mushroom penne gratin is the ultimate comforting midweek meal, blending savoury Italian-style sausage with earthy mushrooms in a rich, velvety cream sauce. The addition of Parmigiano-Reggiano and melted mozzarella creates a beautifully golden, bubbling crust that makes this dish feel truly indulgent while remaining simple enough for a busy Tuesday night. By using the grill to finish the pasta, you achieve that perfect contrast between the tender penne and the crisp, toasted cheese topping.

As a high-protein dinner option, this satisfying pasta bake is designed to keep the whole family fuelled and happy. The combination of fresh garlic and sautéed mushrooms provides a deep, umami base that perfectly complements the seasoned minced meat. Serve this homemade gratin straight from the oven with a crisp green salad or some steamed tenderstem broccoli for a balanced and hearty evening meal that everyone will enjoy.

Ingredients for Sausage and Mushroom Penne Gratin

450g dried penne
450g bulk sweet Italian sausage
2 cucchiai di olio d'oliva, divisi
450g packaged sliced mushrooms
1 garlic clove, forced through a garlic press
240ml di panna doppia
120ml Parmigiano-Reggiano grattugiato
230g shredded whole-milk mozzarella, divided

How to make Sausage and Mushroom Penne Gratin

Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 120ml pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.

Preriscaldare la griglia.

Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink. Transfer with a slotted spoon to a bowl, leaving fat in skillet.

Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.

Return sausage to skillet along with cream, reserved 120ml cooking water, a rounded 1/4 teaspoons salt, and 1/4 teaspoons pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes. Pour over pasta, then stir in Parmigiano-Reggiano, 80g mozzarella, and salt to taste. Spread evenly in baking dish and top with remaining mozzarella.

Grill 3 to 4 inches from heat until golden brown in spots, about 5 minutes.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.