Dump-and-Bake Cajun Sausage Pasta
A comforting and hearty dish, perfect for busy weeknights, featuring andouille sausage, creamy sauce, and rotini pasta.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
- Diet: Paleo
Ingredients
Scale
- 2 lbs andouille sausage, sliced
- 12 oz rotini
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tsp Cajun seasoning
- 1½ cups Monterey Jack cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Gather all your ingredients and give them a quick rinse.
- Slice the andouille sausage into bite-sized rounds.
- Mix together the sliced sausage, rotini, chicken broth, Cajun seasoning, and heavy cream in a large baking dish.
- Cover the dish tightly with aluminum foil and bake for about 30 minutes.
- Remove the foil, stir, and sprinkle the Monterey Jack cheese on top.
- Return the dish uncovered to the oven for another 10-15 minutes, or until the cheese is melted and bubbling.
- Cool for 5-10 minutes before serving.
Notes
Garnish with chopped fresh parsley or green onions for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Cajun pasta, quick dinner, comfort food