Happy Tuesday; I hope your week is going great.
I have a super quick and yummy recipe for you today: Cajun Alfredo Sausage Pasta.
So. Dang. Good.
This pasta dish comes together quickly, which is great for a busy weeknight, or if you’re like me and just super hungry after work (ha!).
This recipe can also easily be doubled so you can stick a second casserole in the freezer for another night (which is what I did!).
The spicyness of this dish can be adjusted to the level you prefer. So use less or more Cajun seasoning, your choice!
You could also easily sub chicken for the smoked sausage, that would be delish too. Or make it a meatless Monday meal (say that 5xs fast!).
Hope you enjoy this hearty, comforting pasta recipe. Try it this week!
Cajun Alfredo Sausage Pasta
Servings: 4-5 (depending on your portions)
- 1/2 lb. smoked sausage, sliced
- 8 oz. pasta (any kind; I used penne)
- 22 oz. jar Alfredo sauce*
- 1/2 large yellow or white onion, diced
- 3/4 cup mozzarella
- 2 tbsp. butter
- 1 tsp. garlic powder
- 3-4 tsp. Cajun seasoning (more or less if preferred)
- Salt & pepper to taste
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain and set aside.
- Heat a large skillet on medium high.
- Add butter, diced onion, sliced sausage, and seasonings.
- Cook until sausage and onions are slightly browned, about 6-8 minutes.
- Stir in Alfredo sauce. Taste and add more seasonings if needed.
- Add pasta and mix well.
- Pour into a large baking dish, sprinkle with mozzarella and bake for about 20-25 min.*
*You could skip the baking part, if desired, and just stir the mozzarella into the mixture and be finished.
**If you choose to double this, cover your other baking dish with foil, and once completely cooled freeze for up to 1 month. You can thaw the casserole and then bake as above, or bake at 350 until warmed through (1-1 1/2 hours).
Happy Saturday guys!
I hope everyone is having a great weekend so far. Our plans were sparse, so we are enjoying some free time before our week starts.
We have Vacation Bible School at our church this week, so that will make for busy nights without much cooking. Sometimes that’s a win, unless it calls for eating out a lot.
One way I try to even things out when I know a busy week is approaching is trying to cook as much as possible the days before and after that week.
Last night was no exception! I made this Tortellini & Broccoli Alfredo Bake on a whim and I was so so pleased with it. Super easy to pull together when you’re pressed for time and ingredients.
This recipe would also be a good one if you do “Meatless Monday”. Or, you could easily add some chicken to bulk it up a bit. It was plenty filling for the 3 of us without any additions, though.
Enjoy the recipe!
Tortellini & Broccoli Alfredo Bake
- 19 oz. bag frozen cheese tortellini
- 2 cups raw broccoli
- Large jar of Alfredo sauce
- 1 1/2 cups of shredded cheese, divided*
- 1 cup chicken broth
- 2 tbsp butter
- 2 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- Salt to taste
*I used colby jack cheese because that’s what I had on hand, but you could use just about any kind of cheese you like. Mild cheddar or a mixture of parmesan and mozzerella would work too.
- Preheat oven to 350 degrees.
- Bring large pot of water to a boil. Season the water with 2 tsp of salt.
- Boil tortellini and broccoli for about 2 minutes, or until just a bit tender.
- Drain and set aside.
- Return pot to stove and set to medium heat. Add butter and whisk until melted.
- Add alfredo sauce, chicken broth, 1/2 cup cheese, and seasonings and whisk until well combined and cheese is melted.
- In a greased baking dish, add tortellini and broccoli. Pour alfredo sauce over and mix. I suggest adding an extra sprinkle of salt and black pepper at this point.
- Sprinkle remaining 1 cup of cheese over the top.
- Bake at 350 for 25 minutes.
Happy Monday friends!
I’m so excited that Thanksgiving week is finally here!
There are multiple reasons for my excitement:
- The food!!! << duh
- Black Friday shopping
- A break from work
- Time with family
- I finally get to put up my Christmas tree!
For me, the food is always the star when it comes to Thanksgiving. And we never miss a year of the Black Friday madness! Adrenaline junkies I guess 😉 hehe.
I also try my best to wait and put up our Christmas tree after Thanksgiving is over. I feel like this holiday needs its time in the spotlight too. Although its super hard to resist when everyone on Facebook is posting pics of their tree and decor! #jealous
Anyway, one of my favorite dishes on Thanksgiving is broccoli casserole. I’ve had a couple of not-so-good broccoli casseroles over the years, and needless to say it was a major bummer! So, this year, to save myself some heartache, I’m going to be making my own broccoli casserole to take to our family lunch.
In my opinion, broccoli casserole is one of the easiest and cheesiest dishes you can make for Thanksgiving! As long as you season it well, you can’t go wrong with the simplcity of the ingredients.
I’m sure a lot of you have your own, beloved version, but here is my take on it (with some help from my momma!).
Have a great week and blessed Thanksgiving!
- 32 oz. bag frozen, chopped broccoli
- 1 lb. Velveeta cheese, cut into cubes
- 2 cups shredded colby jack cheese
- 2 sleeves Ritz crackers
- 1 stick of butter
- 2 tbsp. garlic powder
- Salt & Pepper to taste
- Preheat oven to 350 degrees.
- Boil or microwave broccoli according to package directions.
- Drain broccoli and add back into the pot.
- Add Velveeta cubes, shredded cheese, garlic powder, and a good amount of salt and pepper. Stir until cheese is melted (Add a splash of milk or water if it seems a little thick for you). Taste mixture and add more salt and pepper if needed.
- Cut butter into chunks and microwave in 15 second intervals, stirring between each, until melted.
- Crush Ritz cracker in package or in a separate bowl. Add them to the butter and mix well.
- In a 13 x 9 dish (hint: use a disposable pan to make life easier!), add the broccoli and cheese mixture and spread evenly. Sprinkle the buttered crackers evenly on top.
- Bake at 350 for 25-30 min, until the top is lightly browned.