Cheesy Cajun Pasta Bake


  • 1 lb penne
  • 1 pkg (1 1/4 lb) Scott Pete Beef Polish Sausage, sliced (6)
  • 2 tbsp butter
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp Cajun seasoning
  • 1/4 tsp each salt and pepper
  • 1 can (28 oz) diced tomatoes
  • 1 1/4 cups shredded provolone cheese
  • 1/4 cup finely chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 4 green onions, thinly sliced


  1. Preheat oven to 400˚F. Cook pasta according to package directions. Drain, reserving 1/3 cup cooking liquid.
  2. Meanwhile, melt butter in a large skillet set over medium heat; cook sausages for 5 to 8 minutes or until starting to brown. Transfer to plate.
  3. In the same skillet, cook onion, red pepper, garlic, Cajun seasoning, salt and pepper for 3 to 5 minutes or until vegetables are starting to soften. Stir in tomatoes; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
  4. Stir in pasta, reserved cooking liquid and sausages. Remove from heat; stir in provolone cheese and parsley. Transfer to greased 13- x 9-inch baking dish. Sprinkle with Parmesan cheese.
  5. Bake for 15 to 20 minutes or until sausages are cooked through, pasta bake is bubbling and golden brown on top. Sprinkle with green onions.


  • Substitute ziti or corkscrew pasta for penne if desired.
  • Substitute mozzarella or fontina for provolone cheese.
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