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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!

Close overhead shot of creamy cajun pasta with andouille sausage in a white enamelware baking dish.
Table of Contents
  1. A Dump-and-Bake Version of Cajun Pasta with Andouille Sausage
  2. Ingredients for Cajun Pasta with Sausage and Peppers
  3. How to Make Cajun Pasta with Sausage
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Creamy Cajun Sausage Pasta Recipe Variations
  7. Tips for the Best Cajun Sausage pasta Recipe
  8. Dump-and-Bake Cajun Sausage Pasta Recipe

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 chicken tzatziki with rice, 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!

Overhead shot of a pan of cajun pasta with sausage and peppers in a casserole dish.

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!

Process shot showing how to make cajun sausage pasta.

Ingredients for Cajun Pasta with Sausage and Peppers

This is just a quick overview of the ingredients that you’ll need for a Cajun sausage pasta casserole. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Penne pasta: this is the brand that I use, which has a suggested time of 11-12 minutes on the box. You can substitute with another short pasta shape, such as rigatoni, elbows, bowtie (farfalle), or rotini. You may need to increase or decrease the total baking time for your casserole if you choose a different pasta.
  • Alfredo sauce: you’ll need a large 22-ounce jar for the base of this cajun pasta sauce. This is the brand that I use. If you can’t find the 22-ounce jar, purchase two smaller jars and just measure the sauce to equal 2 ½ cups total.
  • Low-sodium or unsalted chicken broth: or sub with water. This is extra liquid for the pasta to absorb as it cooks in the oven.
  • Andouille sausage: zesty and flavorful smoked pork sausage. You can sub with a mild smoked sausage or kielbasa if you prefer. This is the brand that I use, but any similar variety will work.
  • Fire-roasted canned diced tomatoes: or sub with regular diced tomatoes.
  • Red bell pepper and green bell pepper: dice the vegetables very finely so that they soften by the time the casserole is done.
  • Cajun seasoning or Creole seasoning: a convenient blend of garlic, cayenne, oregano, chili pepper, onion, paprika, salt, and bell peppers.
  • Garlic powder and onion powder: for even more savory flavor.
  • Cheddar cheese: because every good casserole needs plenty of gooey, melty cheese on top!
Bowl of shredded cheddar cheese.

How to Make Cajun Pasta with Sausage

Busy weeknight dinners don’t get much easier than a dump and bake creamy cajun pasta with andouille sausage casserole — and just 10 minutes of prep time! I’ve included complete cooking instructions in the printable recipe card at the bottom of the post, but here’s the quick version:

  • Stir together all of the ingredients except for the cheese.
  • Cover the dish and bake for 45 minutes.
  • Stir the pasta mixture, and sprinkle cheese on top.
  • Return to the oven uncovered for 5 more minutes, until the pasta is tender.
  • Garnish with chopped fresh herbs or sliced green onion, if you like!
Square overhead image of a cajun sausage pasta casserole on a turquoise table.

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:

Overhead shot of a bowl of cajun sausage pasta on a turquoise table.

Preparation and Storage Tips

  • Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
  • Storage: This casserole is best enjoyed immediately from the oven. Leftovers will  keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits.
  • I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.

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.
Close overhead shot of a serving spoon in a pan of cajun pasta with andouille sausage

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.
Overhead shot of a pan of baked cajun pasta with sausage.

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

Square overhead image of a cajun sausage pasta casserole on a turquoise table.

Dump-and-Bake Cajun Sausage Pasta

5 from 2 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 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!

Ingredients
  

  • 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.
    Process shot showing how to make cajun sausage pasta.
  • 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.
    Bowl of shredded cheddar cheese.
  • Bake uncovered for 5 more minutes (or until cheese is melted and pasta is tender). Garnish with parsley and sliced green onion, if desired.
    Close overhead shot of creamy cajun pasta with andouille sausage in a white enamelware baking dish.

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
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    Super easy and super good! We loved both the creaminess and the kick! I didn’t use the full tablespoon of Cajun seasoning (maybe 3/4ths) and that seemed about right for my family. I think this would be excellent with chicken as well and might try that next time! Thank you for another great recipe Blair!

    1. Hi, Lorraine! I’m so glad that you enjoyed it! Yes, I think the chicken would be a perfect swap for the sausage. Thanks for your note!

      1. Hi Blair, it’s a delicious dish. The sausage and Alfredo sauce are not for sale here in the Netherlands. I replaced the sausage with smoked sausage and made the sauce myself. We say worth repeating! Thank you!

        1. Thank you, Nicolette! I’m so glad that you made it work with what you had available. Thanks for your note!

  2. 5 stars
    I love this recipe, the optional celery adds more texture, and I like to use half a diced onion instead of onion powder. Make sure you use a fresh cajun seasoning blend, I used a pretty old blend the first time and it was bland but using a newly bought jar made all the difference for the second attempt.