Spicy Sausage and Penne Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/28/19
Spicy sausage and penne casserole

Diana Rattray
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 5 to 6 servings
Nutrition Facts (per serving)
817 Calories
49g Fat
57g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 5 to 6
Amount per serving
Calories 817
% Daily Value*
Total Fat 49g 63%
Saturated Fat 24g 121%
Cholesterol 131mg 44%
Sodium 1349mg 59%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 12%
Protein 36g
Calcium 723mg 56%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this flavorful one-dish meal with a tossed salad and biscuits for a delicious everyday meal.

Featured Video

Ingredients

  • 8 ounces mini penne pasta or elbow macaroni
  • 12 to 16 ounces smoked andouille sausage (thinly sliced)
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 2 cups shredded Cheddar cheese
  • 1 teaspoon Creole seasoning
  • Salt and pepper (to taste)
  • 1/2 to 1 cup soft fine bread crumbs tossed with 2 to 3 teaspoons melted butter

Steps to Make It

  1. Cook pasta following package directions; drain, rinse, and set aside.

  2. In a large saucepan or skillet, cook the andouille sausage with onion and bell pepper until onions are translucent. Remove the sausage mixture to a plate and set aside.

  3. Heat oven to 350 F. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.

  4. Melt 2 tablespoons of butter in the same skillet over medium heat; stir in flour until blended. Gradually add the milk and Creole seasoning. Cook, stirring constantly until thickened. Add the cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in the drained pasta and sausage mixture. Spoon into the prepared casserole. Sprinkle bread crumbs over the top of the casserole.

  5. Bake for 30 minutes, or until topping is browned and casserole is bubbly.