Dump And Bake Cajun Shrimp And Sausage Pasta

"Everything bakes together in a single dish, making this Cajun shrimp and sausage pasta an easy and flavorful weeknight dinner! A Few Notes Before You Get Started: - This dish is designed and tested with penne pasta. You can substitute with another short pasta shape; however, you may need to increase or decrease the total baking time. - This recipe calls for andouille — a smoked sausage made using pork. In the United States, it’s most 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! - You’ll need a large 22-ounce jar of Alfredo sauce for the base of this creamy Cajun shrimp pasta. I use Prego brand. If you can’t find the 22-ounce jar, purchase two smaller jars and just measure the sauce to equal 2 ½ cups total. - Total cooking time will vary depending on the type of pan that you use, your brand of pasta, and your individual oven. Glass or ceramic baking dishes will take longer than metal pans, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be al dente, the shrimp should be pink, and the sauce should be thicker. - Be careful not to overbake the casserole or the pasta will become mushy."

Preparation Time10 min

Cooking Time53 min

Cooking MethodCasserole, Oven

Cooking Vessel Size9 x 13 baking dish