Cajun Sausage Pasta Bake

Ingredients

• Sausage, Lean Turkey

  Shady Brook Farms

  4 link or 372g

• Penne Made From Chickpeas

  Banza

  8 oz dry or 224g

• Alfredo Sauce, Light

  Unknown

  1 cup or 244g

• Italian Sauce, Marinara

  Prego

  ½ cup or 100g

• Cheese, Natural, Extra Sharp Cheddar, New York Style

  H-E-B

  ½ cup or 56g

• Cajun Seasoning, Organic

  Organic, O Organics

  2 tsp or 5g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

Directions

1. 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 8x8 baking dish before topping with cheese. Top with fresh parsley or parsley flakes and enjoy!

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