Dump-and-Bake Cajun Sausage Pasta

5 from 3 votes

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

Course Dinner

Cuisine American, cajun, creole, Southern

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

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 602kcal

Author Blair Lonergan

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

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.

- 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.

- 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.