Here’s a comforting Cheesy Sausage and Mushroom Pasta Bake recipe 🍝🧀—rich, creamy, and full of flavor:
Ingredients (serves 4–6)
- 300 g (10 oz) pasta (penne, rigatoni, or fusilli)
- 300 g (10 oz) sausage, sliced or crumbled (Italian or breakfast sausage works well)
- 250 g (8–9 oz) mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- 1 cup cream or milk
- 2 tbsp olive oil
- 1 tsp dried Italian herbs (optional)
- Salt & pepper, to taste
- Optional: ½ cup grated Parmesan for topping
Instructions
1. Cook the pasta
- Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Cook the sausage and vegetables
- In a large skillet, heat olive oil over medium heat.
- Cook sausage until browned and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add mushrooms and cook until lightly browned.
3. Make the creamy sauce
- Reduce heat and stir in cream or milk.
- Season with salt, pepper, and Italian herbs.
- Return sausage to the skillet and combine with the mushroom mixture.
4. Assemble the bake
- Preheat oven to 180°C / 350°F.
- In a baking dish, mix the cooked pasta with the sausage and mushroom sauce.
- Sprinkle grated cheese evenly on top.
- (Optional) Sprinkle Parmesan for extra golden crust.
5. Bake
- Bake in the preheated oven for 15–20 minutes, until the cheese is melted and bubbly.
6. Serve
- Let cool for a few minutes and serve hot. Garnish with fresh parsley if desired.
💡 Tips
- For extra richness, add a spoonful of cream cheese or mascarpone to the sauce.
- You can swap sausage for chicken or bacon for a different flavor.
- Leftovers reheat well in the oven or microwave—cheese keeps it creamy.
I can also give a simplified 5-ingredient version using just pasta, sausage, mushrooms, cream, and cheese for a super quick bake.
Do you want me to do that?
