Cajun Andouille Casserole

Ingredients

• Smoked link sausage

  Pork and beef

  16 oz or 454g

• Whole wheat pasta

  Dry

  16 oz or 454g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Sour cream

  Cultured

  1 cup or 230g

• Cheddar cheese

  2 cup, shredded or 226g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Tomato sauce

  No salt added

  1 cup or 245g

• Onions

  Raw

  1 medium or 110g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Celery

  Raw

  1 stalk, medium or 40g

• Parsley

  Raw

  2 tbsp or 8g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  4 cloves, minced or 12g

• Creole Seasoning

  Zatarain's

  1 ½ tsp or 54g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Chili powder

  Spices

  1 tbsp or 8g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat the oven to 350°F.
2. Combine the seasonings and set aside. Mix the shredded Monterey Jack and Cheddar cheeses together and set aside.
3. Bring a large pot of salted water to a boil. Cook the pasta for 9 minutes, drain, rinse with warm water, and drain again. Toss with half of the olive oil to prevent sticking and set aside.
4. In a large bowl, mix ricotta, sour cream, beaten egg, half of the grated cheese, and about a quarter of the seasoning blend. Mix well and set aside.
5. Heat the remaining olive oil in a medium skillet. Add the onion and bell pepper and sauté for 5 minutes. Add garlic and cook for 1 more minute.
6. Add the ground turkey to the pan, season with about a third of the remaining seasoning blend, and cook for about 5 minutes. Add the sausage and cook for about 10 more minutes.
7. Add the tomatoes and tomato sauce to the meat, seasoning with the remaining seasoning blend.
8. Toss the pasta into the tomato mixture, top with freshly chopped parsley, and mix well. Allow the mixture to cool for about 15 minutes. Fold in the ricotta and cheese mixture and blend well.
9. Spray a 13x9 inch casserole dish with cooking spray. Place the pasta mixture inside the casserole dish, top with the remaining cheese and green onions.
10. Bake the covered casserole for 30 minutes. Uncover and bake for 15 more minutes.
11. Allow to cool for about 10 minutes before serving.