5 from 12 votes
Dump-and-Bake Cajun Sausage Pasta
Dump-and-Bake Cajun Sausage Pasta combines penne pasta with andouille sausage, bell peppers, fire-roasted tomatoes, Alfredo sauce, and chicken broth in a single dish. The pasta cooks in the oven until tender and creamy, while the Cajun seasoning adds a mildly spicy and smoky flavor. Topped with melted cheddar cheese and garnished with parsley and green onion, this baked pasta offers a hearty and flavorful meal with a balance of creaminess and spice.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
8
people
Calories:
602 kcal
Course:
Dinner
Cuisine:
American, Cajun, Creole
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 602
% 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.