This Sausage and Mushroom Pasta Bake is the ultimate cozy comfort food—loaded with savory Italian sausage, tender mushrooms, perfectly cooked pasta, and a rich, cheesy tomato sauce baked until bubbly and golden. It’s hearty, family-friendly, and perfect for weeknight dinners or make-ahead meals that taste even better the next day.
Servings: 6
Ingredients
Pasta
- 12 oz 340g penne or rigatoni
- Salted water for boiling
Filling
- 1 lb 450g Italian sausage (mild or spicy, casings removed)
- 8 oz 225g mushrooms, sliced (button or cremini)
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tbsp olive oil
Sauce
- 2 tbsp tomato paste
- 1 can 14 oz / 400g crushed tomatoes
- ½ cup 120ml heavy cream
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp chili flakes optional
Topping
- 1½ cups shredded mozzarella
- ½ cup grated Parmesan
- Fresh parsley optional, for garnish
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta until just al dente (slightly firm).
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Drain and set aside.
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Brown the Sausage
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Heat olive oil in a large skillet over medium heat.
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Add sausage and cook until browned, breaking it into small pieces (about 5–7 minutes).
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Remove excess grease if needed.
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Sauté the Vegetables
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Add onion and mushrooms to the skillet.
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Cook 5 minutes until softened.
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Stir in garlic and cook 30 seconds until fragrant.
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Stir in tomato paste and cook 1 minute.
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Combine
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Preheat oven to 375°F (190°C).
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Mix cooked pasta with the sausage sauce.
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Transfer to a greased 9×13 inch baking dish.
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Add Cheese & Bake
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Sprinkle mozzarella and Parmesan evenly on top.
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Bake uncovered for 20–25 minutes until bubbly and golden.
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Rest & Serve
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Let sit 5 minutes before serving.
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Garnish with parsley if desired.