Instructions
1️⃣ Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta 2 minutes less than package directions (it will finish cooking in the oven).
- Drain and set aside.
2️⃣ Cook the sausage and mushrooms:
- In a large skillet, heat olive oil over medium-high heat.
- Add the sausage, breaking it up with a spoon. Cook until browned.
- Add onion, garlic, and mushrooms; sauté until softened and golden.
- Season with thyme, salt, and pepper.
- Deglaze with wine or broth if using; cook until most liquid evaporates.
3️⃣ Prepare the sauce:
- In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to form a roux.
- Gradually whisk in the warm milk and cream.
- Cook until thickened and smooth.
- Stir in mozzarella, Parmesan, nutmeg, salt, and pepper.
4️⃣ Combine everything:
- Add cooked pasta and sausage-mushroom mixture to the sauce. Stir until well coated.
5️⃣ Transfer to a baking dish (9×13 inches).
- In a small bowl, mix breadcrumbs, melted butter, and Parmesan.
- Sprinkle evenly on top.
6️⃣ Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbly.
- For extra crispiness, broil the top for 2–3 minutes at the end.
🍄 To Serve:
Let the gratin rest for 5 minutes before serving. Sprinkle with fresh parsley and enjoy with garlic bread or a green salad.
💡 Tips:
- Add spinach or peas for color and freshness.
- Substitute sausage with shredded chicken or pancetta.
- For a smoky twist, use smoked gouda or provolone in place of mozzarella.
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