Directions
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Step 1
Preheat oven to 350 degrees F (175 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 tablespoon) to medium high. Slice the Cajun Style Smoked Sausage (1 pound) 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 (6 cup) 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 (10 ounce), Cream of Mushroom Soup (10.5 ounce). Frank's® RedHot® Sauce (2 teaspoon), Cajun Seasoning (1 teaspoon), Ground Black Pepper (1/4 teaspoon), Cayenne Pepper (1/8 teaspoon), half of the Medium Cheddar Cheese (3/4 cup), and half of the Monterey Jack Cheese (3/4 cup). 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 (3/4 cup) and Monterey Jack Cheese (3/4 cup).
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!
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