Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook orecchiette according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat olive oil in a large, oven-safe skillet over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it apart, until browned (5-7 minutes). Add the chopped onion and garlic, and cook for another 3-4 minutes until softened.

Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

Pour in the white wine to deglaze, scraping the bottom of the pan. Let it reduce for a minute. Stir in crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes.

Lower the heat and stir in the heavy cream and 1/2 cup of the Parmesan cheese. Simmer gently for 2 minutes.

Add the drained pasta to the sauce, stirring to combine. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.

Top the pasta with the remaining 1/2 cup of Parmesan and the shredded mozzarella. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly. Let rest for 5-10 minutes before serving.