Dump-and-Bake Cajun Sausage Pasta - The Seasoned Mom (2024)

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This zesty, flavorful dump-and-bake Cajun sausage pasta casserole comes together with just 10 minutes of prep. You don’t have to pre-cook the andouille sausage, sauté the veggies, or boil the noodles before everything goes into the oven!

If you love Cajun and Creole recipes as much as we do, be sure to try this easy one-pan chicken creole, theseCajun pork chops, a pot ofchicken and sausage jambalaya, our favoritechicken and sausage gumbo, and this authenticNew Orleans red beans and rice, too!

Cajun pasta with andouille sausage that’s easy, kid-friendly, and doesn’t require babysitting on the stovetop! What’s not to love?! The cozy casserole is a perfect example of a simple weeknight supper that brings the family together — even on busy evenings — and keeps you out of the kitchen. If you love dump-and-bake recipes like this one, check out my dump-and-bake chicken parm casserole, dump-and-bake chicken tzatziki with rice, dump-and-bake cheesy chicken and rice, or dump-and-bake shrimp alfredo pasta, too!

A Dump-and-Bake Version of Cajun Pasta with Andouille Sausage

Instead of pan-frying sausage and vegetables in a skillet, this version takes advantage of my favorite dump-and-bake method to eliminate tedious prep work. There’sno need to boil the pasta in advanceor topre-cook the veggies. Instead, all of the ingredients mingle, share seasonings, and simmer together in one big pan in the oven.

You get the familiar flavors of creamy Alfredo sauce, zesty Cajun seasoning, and rich andouille sausage, along with bell peppers, onion powder, garlic powder, and melty cheese on top. Pair it with aside saladandcornbreadfor a flavorful and hearty dinner that the whole family will love!

Is andouille sausage Cajun?

Andouille is a smoked sausage made using pork, which originated in France. In the United States, it’smost often associated with Louisiana Cajun cuisine,where it’s frequently used in dishes like jambalaya and gumbo.

Cajun or Creole andouille sausage is more heavily seasoned and has a spicier flavor than other varieties. If you prefer a mild sausage, you can substitute with turkey smoked sausage, beef kielbasa, or even hotdogs for the kids!

Serving Suggestions

This cajun pasta with sausage and bell peppers is basically an entire supper in one dish. So convenient! If you’d like to offer some extra sides to round out the meal, here are a few good options:

• House Salad with Candied Pecans, Southern Caesar Salad,Green Salad with Red Wine Vinaigrette, aClassic Caesar Salad,Mixed Greens with Dijon Vinaigrette, or aWedge Salad
• Okra and Tomatoes
• Sweet and Spicy Collard Greens with Bacon
• Flaky Buttermilk Biscuits,3-Ingredient Buttermilk Biscuits,Cheddar Biscuits with Bacon and Chives,4-Ingredient Butter Swim Biscuits,7UP Biscuits,Sweet Potato Biscuits,Cheese Biscuits,Pumpkin Spice Biscuits,orDrop Biscuits
• Cast Iron Cornbread, Honey Butter Cornbread, Sour Cream Cornbread,Broccoli Cornbread,Fluffy Bakery-Style Corn Muffins,Southern Cornbread,Jiffy Cornbread with Creamed Corn,Sweet Cornbread,Pumpkin Cornbread,Cake Mix Cornbread,Skillet Cornbread,Corn Sticks,orHoney Cornbread
• Pumpkin BreadorPumpkin Muffins
• 3-Ingredient Sour Cream Muffins
• Cranberry Orange BreadorCranberry Muffins
• Cheddar Chive Beer Bread (No Yeast, No Knead)orHoney Beer Bread
• Homemade Crescent RollsorSoft Dinner Rolls
• A loaf of crustyDutch Oven Bread,No-Knead Cranberry Walnut Bread,orFrench Baguette

Creamy Cajun Sausage Pasta Recipe Variations

• Don’t have penne pasta?You can substitute with other similar short pasta shapes such asrotini, 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.
• Add finely diced celery along with the bell peppers and onion powder to create the classic “Holy Trinity” of Cajun cooking.
• 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.
• Cajun chicken and sausage pasta: Use half as much andouille sausage and instead add about 8 ounces of raw, diced boneless, skinless chicken breast or boneless, skinless chicken thighs. The chicken will be done by the time the casserole is finished in the oven.
• Cajun shrimp and sausage pasta: Use half as much andouille sausage and instead add about 8 ounces of raw, peeled and deveined shrimp at the very end (before you sprinkle the cheese on top). The shrimp will only need about 5-10 minutes in the hot casserole to cook through and turn pink.