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 (15 mL)
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 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 (10 mL)
,
Cajun Seasoning (2 g)
,
Ground Black Pepper (as needed)
,
Cayenne Pepper (as needed)
, 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 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 11
Serve hot. Enjoy!
