You’d never know I used to be a pasta hater with all the pasta recipes I’ve added to the blog recently. From the garlic parmesan mac and cheese to the taco pasta bake, I’ve definitely been exploring all pasta-bilities. I know you hear this all the time, but this cajun sausage pasta bake could be my favorite pasta recipe to date.
I’m not sure if it’s all the veggies, the creamy sauce, or the cheddar sausage and melted cheddar on top—I just know I love it.
And that’s a penne for your thoughts.
How to Make Cajun Sausage Pasta
Puns and dad jokes aside, this recipe is super easy to make. If you have an oven safe skillet, you can make the entire thing in one pan.
Here’s a quick look at what you’ll need:
- lower fat sausage links
- zucchini and red bell pepper
- reduced fat alfredo, marinara, and cajun seasoning
- a lower carb pasta like Banza (chickpea pasta)
- shredded cheddar (optional)
Prepping the Veggies
Most of the recipe is simply cooking pasta and mixing sauce ingredients together. The most complex step will be slicing and dicing the zucchini, pepper, and sausage. Another nice addition might be tomatoes, like in my Traeger Smoked Cajun Pasta recipe.
Sausage Jokes Are the Wurst
In case you’re wondering, you can use any sausage you’d like. You could even use shrimp or sausage and shrimp like I used in my low carb jambalaya recipe. (If you go this route, cook the veggies first and add the shrimp in the last minute or two.)
You’ll see in the recipe card below I used Johnsonville Turkey and Cheddar Sausages. For comparison, each one has 120 calories, 10g protein, 4g carbs, and 6g fat. If you live near a Trader Joe’s, I love their chicken sausage options. I recently used their garlic herb sausage in my Italian Sausage Pasta Bake, which has similar ingredients to this recipe.
Update 3/1/21: TJ’s now has an andouille chicken sausage that I used to make Instant Pot Red Beans and Cauliflower Rice
Sauce It Up
The sauce for the cajun sausage pasta is crazy simple with nothing but alfredo, marinara, and cajun seasoning. You’ll find cajun seasoning in the spices section of every grocery store I’ve been on.
In terms of brands, I used McCormick, but you could use just about anything. An important note with any sauce is to actually taste it. Every palate is different, and you may find my recommendation too strong or not strong enough!
If you wanted to add a bit of protein to the recipe, you could try blending cottage cheese and alfredo together like in my high protein alfredo lasagna.
You could also go with something like the cheese sauce in my cajun low fat mac and cheese recipe.
Final Cajun Sausage Pasta Recipe Notes
I always like to add that I do my best to keep recipes as simple as possible. You’re always encouraged to get creative with my recipes and make them your own. Have fun!
One way to have fun and mix things up might be using the pasta and sauce from this recipe with my air fryer cajun chicken and veggies or work it into some air fried chicken alfredo.
And if you do make this cajun sausage pasta, let me know! Take a photo of your creation and tag me on Instagram @mason_woodruff.
Cajun Sausage Pasta Bake
Ingredients
- 8 oz dry Banza Penne , or your choice of pasta
- 1 C 244g Light Alfredo Sauce
- 1/2 C 120g Marinara
- 2 tsp Cajun Seasoning*
- 1/2 C 56g Shredded Cheddar
- 1 Zucchini, chopped
- 1 Red Bell Pepper, chopped
- 4 Turkey Sausages, sliced (I used Johnsonville Turkey and Cheddar)
Instructions
- Preheat oven to 400F.
- Cook the pasta according to its packaging.
- Chop the zucchini and red bell pepper and slice the sausages before adding to a large skillet over medium-high heat.
- Continue cooking, stirring occasionally, until the sausages develop a crisp exterior. (Over medium-high heat, this should take ~12 minutes.)
- While the pasta and sausage/veggie mix cook, mix the alfredo, marinara, and cajun seasoning together.
- Add the sauce to the sausage and veggies after they’ve cooked, stirring well.
- Drain the pasta and add to the pan, stirring to fully coat the pasta in sauce.
- If you have an oven safe skillet, top with cheese and bake for 5 minutes or until the cheese is melted. Without an oven safe skillet, transfer the cajun sausage pasta to an 8×8 baking dish before topping with cheese.
- Top with fresh parsley or parsley flakes and enjoy!
I’ve added this recipe to my arsenal and when I’m in a hurry I just make it on the stove top and skip baking. It’s still great both ways.
this was really good, though i was a bit confused on whether you’re supposed to use cooking oil or spray to make the veggies with? i just used 2 tbsp of olive oil like most recipes call for. def a hit! i used chickpea pasta and greek yogurt (no alfredo sauce) to up the protein, and added some corn as well. will make again!
I made this for the second time tonight and it’s sooo easy to make that it seems impossible for it to taste SO GOOD! I’ve gotten compliments from coworkers when I’m heating this up in the break room as my lunch for the week.
I’m not a huge fan of Turkey, so I substituted out the Turkey cheddar sausage for Cajun andouille sausage the first time and regular beef sausage this second time. Both were great alternatives, although the andouille will add some heat 😉 I also added some garlic toast to go along with it the second time around (:
Each time I buy ingredients the total is like right around $15-ish which is an added bonus for me. There was plenty of sauce left from the first time for me to use that the second time too! Overall, it’s such a great meal to make