Fork Weekly
This is the definition of a cozy one-dish dinner: orecchiette (those little pasta “ears” that cup the sauce) baked with savory sausage and mushrooms in a creamy tomato sauce, all under a bubbling cheese crust.
Browning matters here — get real color on the sausage and mushrooms before the sauce goes in, and undercook the pasta so it drinks up the sauce in the oven instead of going soft.
Sausage and Mushroom Orecchiette Casserole
Little ear-shaped pasta baked with Italian sausage, mushrooms and a creamy tomato sauce under a golden cheese crust — a cozy, crowd-pleasing one-dish dinner.
Ingredients
- 1 lb (450 g) orecchiette
- 1 lb (450 g) Italian sausage, casings removed
- 8 oz (225 g) mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups marinara
- ¾ cup (180 ml) heavy cream
- 2 cups (225 g) shredded mozzarella
- ½ cup (45 g) grated parmesan
- Salt and black pepper
Instructions
- Heat the oven to 375°F (190°C). Cook the orecchiette 2 minutes shy of al dente, then drain.
- Brown the sausage in a large oven-safe skillet over medium-high, breaking it up, 6 minutes. Add the mushrooms and onion and cook until softened and browned, 6 minutes, then the garlic for 30 seconds.
- Stir in the marinara and cream and simmer 3 minutes. Season with salt and pepper.
- Fold in the drained pasta and half the mozzarella.
- Top with the remaining mozzarella and the parmesan.
- Bake 20–25 minutes, until bubbling and golden on top. Rest 5 minutes before serving.
Recipe notes & tips
- Undercook the pasta slightly — it finishes in the oven and won't turn mushy.
- Use hot Italian sausage for a spicier version.
- Assemble in any baking dish if you don't have an oven-safe skillet.
662 kcalCalories
31 gProtein
58 gCarbs
34 gFat