Dump-and-Bake Cajun Sausage Pasta
User Reviews
5
Dump-and-Bake Cajun Sausage Pasta
Description
The Dump-and-Bake Cajun Sausage Pasta recipe features uncooked penne baked alongside sliced andouille sausage, diced red and green bell peppers, and fire-roasted diced tomatoes. The combination of Alfredo sauce and chicken broth gently cooks the pasta in the oven, allowing it to absorb flavors while the sauce thickens. The dish is seasoned with Cajun spices, garlic powder, and onion powder, lending a mild heat and aromatic depth to the creamy sauce.
After baking covered for 45 minutes to allow the pasta to become al dente, the casserole is topped with grated cheddar cheese and baked uncovered briefly to melt the cheese and create a slightly golden topping. The final texture offers tender pasta with a creamy, flavorful sauce, punctuated by juicy sausage rounds and tender bell peppers. Garnishes like fresh parsley or green onion add color and fresh notes.
This dish serves well as a satisfying main course, combining protein, vegetables, and pasta in one baked casserole. It is convenient for easy preparation and cleanup since ingredients are combined and baked together. Adjusting seasonings or swapping sausage types allows tailoring the spiciness and saltiness.
When baking, the dish’s cooking time varies by cookware and oven, so tasting the pasta to ensure it reaches an al dente texture without becoming mushy is important. Using unsalted broth and adjusting Cajun seasoning can control sodium. Fresh parsley or sliced green onion make for a colorful garnish.
Ingredients
- 1 (16 ounce) penne pasta uncooked, package
- 1 (22 ounce) Alfredo sauce about 2 ½ cups, jar
- 3 cups chicken broth or sub with water, low sodium or unsalted
- 1 (14 ounce) andouille sausage sliced into rounds
- 1 (14.5 ounce) diced tomatoes drained, fire roasted, canned
- 1 red bell pepper seeded and finely diced
- 1 green bell pepper seeded and finely diced
- 1 tablespoon Cajun seasoning for a less spicy or less salty dish, reduce to 1 ½ teaspoons, or Creole seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 cup cheddar cheese grated
- parsley optional garnish, fresh parsley and/or sliced green onion
- green onion optional garnish, fresh parsley and/or sliced green onion
Instructions
- Preheat oven to 425°F. Grease a 13 x 9-inch baking dish or spray with nonstick cooking spray.
- In the prepared baking dish (or in a separate large bowl), stir together uncooked pasta, Alfredo sauce, chicken broth, sausage, tomatoes, bell peppers, Cajun seasoning, garlic powder, and onion powder. Cover tightly with aluminum foil and bake for 45 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return it to the oven until the pasta is al dente. Then move on to the next step.
- Once the pasta is al dente, sprinkle the cheese over the top.
- Bake uncovered for 5 more minutes (or until cheese is melted and pasta is tender). Garnish with parsley and sliced green onion, if desired.
Notes
- Use a 22-ounce jar of Alfredo sauce or combine smaller jars to get about 2½ cups.
- Taste the pasta during baking to ensure it becomes al dente without overcooking and becoming mushy.
- Glass or ceramic baking dishes may require longer baking times than metal pans.
- Adjust Cajun seasoning to control spiciness and salt level; reducing it slightly makes a milder dish.
- Substitute andouille sausage with smoked sausage or kielbasa for less heat, or add cayenne pepper for more spice.
- Short pasta shapes with similar cooking times can replace penne, but adjust baking time accordingly.
- Add diced celery to the bell peppers for a classic Cajun flavor base if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Serving | 1/8 of the casserole | |
| Calories | 602kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 25g | 50% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 1125mg | 47% |
| Potassium | 553mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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