Dump-and-Bake Cajun Sausage Pasta

This zesty, flavorful dump-and-bake Cajun sausage pasta casserole comes together with just 10 minutes of prep. You don’t have to pre-cook the andouille sausage, sauté the veggies, or boil the noodles before everything goes into the oven!

Cajun pasta with andouille sausage that’s easy, kid-friendly, and doesn’t require babysitting on the stovetop! What’s not to love?! The cozy casserole is a perfect example of a simple weeknight supper that brings the family together — even on busy evenings — and keeps you out of the kitchen. If you love dump-and-bake recipes like this one, check out my dump-and-bake chicken parm casserole, dump-and-bake cheesy chicken and rice, or dump-and-bake shrimp alfredo pasta, too!

A Dump-and-Bake Version of Cajun Pasta with Andouille Sausage

Instead of pan-frying sausage and vegetables in a skillet, this version takes advantage of my favorite dump-and-bake method to eliminate tedious prep work. There’s no need to boil the pasta in advance or to pre-cook the veggies. Instead, all of the ingredients mingle, share seasonings, and simmer together in one big pan in the oven.

You get the familiar flavors of creamy Alfredo sauce, zesty Cajun seasoning, and rich andouille sausage, along with bell peppers, onion powder, garlic powder, and melty cheese on top. Pair it with a side salad and cornbread for a flavorful and hearty dinner that the whole family will love!

Is andouille sausage Cajun?

Andouille is a smoked sausage made using pork, which originated in France. In the United States, it’s most often associated with Louisiana Cajun cuisine, where it’s frequently used in dishes like jambalaya and gumbo.

Cajun or Creole andouille sausage is more heavily seasoned and has a spicier flavor than other varieties. If you prefer a mild sausage, you can substitute with turkey smoked sausage, beef kielbasa, or even hotdogs for the kids!

Serving Suggestions

This cajun pasta with sausage and bell peppers is basically an entire supper in one dish. So convenient! If you’d like to offer some extra sides to round out the meal, here are a few good options:

• House Salad with Candied Pecans, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, a Classic Caesar Salad, Mixed Greens with Dijon Vinaigrette, or a Wedge Salad
• Okra and Tomatoes
• Sweet and Spicy Collard Greens with Bacon
• Flaky Buttermilk Biscuits, 3-Ingredient Buttermilk Biscuits, Cheddar Biscuits with Bacon and Chives, 4-Ingredient Butter Swim Biscuits, 7UP Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Pumpkin Spice Biscuits, or Drop Biscuits
• Cast Iron Cornbread, Honey Butter Cornbread, Sour Cream Cornbread, Broccoli Cornbread, Fluffy Bakery-Style Corn Muffins, Southern Cornbread, Jiffy Cornbread with Creamed Corn, Sweet Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Corn Sticks, or Honey Cornbread
• Pumpkin Bread or Pumpkin Muffins
• 3-Ingredient Sour Cream Muffins
• Cranberry Orange Bread or Cranberry Muffins
• Cheddar Chive Beer Bread (No Yeast, No Knead) or Honey Beer Bread
• Homemade Crescent Rolls or Soft Dinner Rolls
• A loaf of crusty Dutch Oven Bread, No-Knead Cranberry Walnut Bread, or French Baguette

Creamy Cajun Sausage Pasta Recipe Variations

• Don’t have penne pasta? You can substitute with other similar short pasta shapes such as rotini, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the penne (about 11-12 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
• Add finely diced celery along with the bell peppers and onion powder to create the classic “Holy Trinity” of Cajun cooking.
• To control the sodium in the dish, use unsalted chicken broth (or water), and cut back on some of the Cajun seasoning (which includes salt). You might also want to make your own Alfredo sauce from scratch so that you can decide how much salt to add, or make your own homemade cajun seasoning.
• Cajun chicken and sausage pasta: Use half as much andouille sausage and instead add about 8 ounces of raw, diced boneless, skinless chicken breast or boneless, skinless chicken thighs. The chicken will be done by the time the casserole is finished in the oven.
• Cajun shrimp and sausage pasta: Use half as much andouille sausage and instead add about 8 ounces of raw, peeled and deveined shrimp at the very end (before you sprinkle the cheese on top). The shrimp will only need about 5-10 minutes in the hot casserole to cook through and turn pink.

Tips for the Best Cajun Sausage pasta Recipe

• You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough.
• Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and the sauce should be thicker.
• Be careful not to overbake the casserole or the pasta will become mushy.
• Garnish with chopped fresh parsley, thyme, or sliced green onion for a bright, colorful finishing touch.
• I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add extra cayenne pepper, or serve the finished dish with hot sauce for garnish.

More Cajun Recipes to Try

Chicken and Sausage Gumbo

1 hour hr 20 minutes mins

New Orleans Red Beans and Rice Recipe

14 hours hrs 40 minutes mins

Crockpot Jambalaya {or Instant Pot Jambalaya}

5 hours hrs 20 minutes mins

Dump-and-Bake Cajun Sausage Pasta

5 from 1 vote

Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

Servings 8 people

Calories 602 kcal

Zesty, flavorful, and easy, this dump-and-bake creamy cajun pasta with andouille sausage is the perfect weeknight dinner!

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Ingredients

  

1x2x3x

• 1 (16 ounce) package uncooked penne pasta
• 1 (22 ounce) jar Alfredo sauce (about 2 ½ cups)
• 3 cups low sodium or unsalted chicken broth (or sub with water)
• 1 (14 ounce) package andouille sausage, sliced into rounds
• 1 (14.5 ounce) can fire roasted diced tomatoes, drained
• 1 red bell pepper, seeded and finely diced
• 1 green bell pepper, seeded and finely diced
• 1 tablespoon Cajun or Creole seasoning (for a less spicy or less salty dish, reduce to 1 ½ teaspoons)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 cup grated cheddar cheese
• Optional: fresh parsley and/or sliced green onion for garnish

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

• • You’ll need at least one large 22-ounce jar of Alfredo sauce. If you can’t find this larger size jar in your store, purchase two smaller (15 ounce) jars and measure out about 2 ½ cups of sauce total. One smaller jar won’t be quite enough.

• • Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente and the sauce should be thicker.

• • Be careful not to overbake the casserole or the pasta will become mushy.

• • Garnish with chopped fresh parsley, thyme, or sliced green onion for a bright, colorful finishing touch.

• • I use this andouille sausage, but you can substitute with any similar variety. For a less spicy option, try smoked sausage or kielbasa. If you like it spicier, add extra cayenne pepper, or serve the finished dish with hot sauce for garnish.
  • Don’t have penne pasta? You can substitute with other similar short pasta shapes such as rotini, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the penne (about 11-12 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  •  To control the sodium in the dish, use unsalted chicken broth (or water), and cut back on some of the Cajun seasoning (which includes salt). You might also want to make your own Alfredo sauce from scratch so that you can decide how much salt to add, or make your own homemade cajun seasoning.
  • Add finely diced celery along with the bell peppers and onion powder to create the classic “Holy Trinity” of Cajun cooking.

Nutrition

Serving: 1/8 of the casseroleCalories: 602kcalCarbohydrates: 51gProtein: 25gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 108mgSodium: 1125mgPotassium: 553mgFiber: 3gSugar: 6gVitamin A: 1003IUVitamin C: 36mgCalcium: 140mgIron: 2mg

Keyword: cajun pasta with andouille sausage, cajun pasta with sausage, cajun pasta with sausage recipe, cajun sausage pasta

Course: Dinner

Cuisine: American, cajun, creole, Southern

Author: Blair Lonergan

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