Spicy Cajun Pasta

14 INGREDIENTS • 11 STEPS • 50MINS

Spicy Cajun Pasta

Recipe

5.0

1 rating

A spicy twist on a spaghetti casserole featuring savory smoked sausage and bright bell peppers. Spiced with a Cajun flair.

A spicy twist on a spaghetti casserole featuring savory smoked sausage and bright bell peppers. Spiced with a Cajun flair.

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Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.

50MINS

Total Time

$1.74

Cost Per Serving

Ingredients

Servings

8

us / metric

1 Tbsp

Oil

or Bacon Grease

455 g

Cajun Style Smoked Sausages

1

Small Green Bell Pepper, thinly sliced

1

Small Red Bell Pepper, thinly sliced

1/2

Small Onion, thinly sliced

1.4 L

Spaghetti

or Pasta of Choice

300 g

Cream of Mushroom Soup

285 g

Ro-Tel® Diced Tomatoes & Green Chilies

1 tsp

Cajun Seasoning

1/4 tsp

Ground Black Pepper

1/8 tsp

Cayenne Pepper

170 g

Medium Cheddar Cheese, shredded

225 g

Monterey Jack Cheese, shredded

2 tsp

Frank's® RedHot® Sauce

Nutrition Per Serving

VIEW ALL

Calories

727

Fat

39.1 g

Protein

29.7 g

Carbs

62.5 g

Buy This Cook That

Buy This Cook That shares recipes, products, and ideas with busy families. Our favorites are Southern classics with a twist.

Cooking Instructions

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step 1

Preheat oven to 350 degrees F (180 degrees C).

step 2

Spray a 9 by 13-inch baking dish with non-stick spray and set aside.

step 3

In a skillet, heat Oil (1 Tbsp) to medium high. Slice the Cajun Style Smoked Sausages (455 g) into bite-sized pieces. Cook in the oil, stirring until browned on all sides.

step 4

Stir in the Green Bell Pepper (1), Red Bell Pepper (1), and Onion (1/2). Reduce heat to medium low. Continue to cook and stir until the vegetables are crisp but tender.

step 4 Stir in the Green Bell Pepper (1), Red Bell Pepper (1), and Onion (1/2). Reduce heat to medium low. Continue to cook and stir until the vegetables are crisp but tender.

step 5

Cook Spaghetti (1.4 L) according to package directions for al dente. You want the pasta to be slightly firm. It will finish cooking during baking.

step 6

Drain the pasta, and reserve 1 1/2 cup of pasta water.

step 7

In a large bowl or pan, combine the pasta, Ro-Tel® Diced Tomatoes & Green Chilies (285 g), Cream of Mushroom Soup (300 g). Frank's® RedHot® Sauce (2 tsp), Cajun Seasoning (1 tsp), Ground Black Pepper (1/4 tsp), Cayenne Pepper (1/8 tsp), half of the Medium Cheddar Cheese (85 g), and half of the Monterey Jack Cheese (110 g). Add pasta water and stir to combine well.

step 7 In a large bowl or pan, combine the pasta, Ro-Tel® Diced Tomatoes & Green Chilies (285 g), Cream of Mushroom Soup (300 g). Frank's® RedHot® Sauce (2 tsp), Cajun Seasoning (1 tsp), Ground Black Pepper (1/4 tsp), Cayenne Pepper (1/8 tsp), half of the Medium Cheddar Cheese (85 g), and half of the Monterey Jack Cheese (110 g). Add pasta water and stir to combine well.

step 8

Fold in the sausage and vegetables. Transfer to the baking dish. Sprinkle with the remaining Medium Cheddar Cheese (85 g) and Monterey Jack Cheese (110 g).

step 8 Fold in the sausage and vegetables. Transfer to the baking dish. Sprinkle with the remaining Medium Cheddar Cheese (85 g) and Monterey Jack Cheese (110 g).

step 9

Cover with foil and bake for 20 minutes.

step 10

Remove foil and bake for 10 more minutes, until the cheese is golden and bubbly.

step 10 Remove foil and bake for 10 more minutes, until the cheese is golden and bubbly.

step 11

Serve hot. Enjoy!

step 11 Serve hot. Enjoy!

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