Savory Jambalaya Pasta Bake with Andouille Sausage Easy Recipe for Dinner

Introduction

Let me tell you, the scent of smoky andouille sausage mingling with spicy Cajun seasoning and melted cheese wafting from the oven is enough to make anyone’s mouth water. The first time I baked this savory jambalaya pasta bake, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my grandma used to make jambalaya on lazy Sundays, and though it was delicious, it was always a bit fiddly to prepare. Years ago, I stumbled upon this pasta bake version during a rainy weekend experiment, and honestly, it changed the game for me.

My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). It’s dangerously easy to make but delivers pure, nostalgic comfort with a twist. You know what’s great? This recipe is perfect for potlucks, a sweet but savory treat for your kids’ dinner, or to brighten up your Pinterest dinner board. I’ve tested it more times than I can count—in the name of research, of course—and it has become a staple for family gatherings, gifting, and those nights you want something hearty without the fuss. Trust me, this jambalaya pasta bake feels like a warm hug on a plate, and you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this savory jambalaya pasta bake with andouille sausage hits all the right notes. From the very first bite, you get that rich, smoky flavor combined with the comforting familiarity of pasta and cheese. Here’s why it stands out:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute dinner plans.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
• Perfect for Dinner Parties: Great for cozy dinners or casual gatherings where you want to impress without stressing.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—spice balanced just right for every palate.
• Unbelievably Delicious: The combination of tender pasta, spicy sausage, and creamy cheese is next-level comfort food.

What makes this recipe different? Instead of a traditional jambalaya, we blend the flavors into a pasta bake, which means you get that satisfying cheesy crust and ease of serving from a casserole dish. Plus, I’ve perfected the seasoning balance and included fresh vegetables that add texture and freshness without overpowering the bold sausage. This isn’t just another pasta bake—it’s your best version of jambalaya comfort food, with less mess and a whole lot of soul.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples with a couple of fresh touches to bring the dish alive.

• For the Pasta Bake:
• 12 ounces (340 g) penne or rigatoni pasta, cooked al dente
• 1 pound (450 g) andouille sausage, sliced (I prefer link-style for flavor and texture)
• 1 medium onion, finely chopped (adds sweetness)
• 1 green bell pepper, diced (for that classic jambalaya crunch)
• 2 celery stalks, diced (freshness and bite)
• 3 cloves garlic, minced (aromatic backbone)
• 1 can (14.5 oz / 411 g) diced tomatoes, drained
• 1 cup (240 ml) chicken broth (low sodium preferred)
• 1 teaspoon smoked paprika (for that smoky depth)
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (120 g) shredded sharp cheddar cheese (for melty, tangy goodness)
• 1 cup (120 g) shredded mozzarella cheese (for gooey stretch)
• 2 tablespoons olive oil (for sautéing)
• Optional Garnishes:
• Chopped fresh parsley or green onions (adds freshness and color)
• Hot sauce (if you like an extra kick)

Looking for substitutions? You can swap penne for gluten-free pasta or use turkey sausage for a leaner option. If you want it dairy-free, try a plant-based cheese or omit it altogether—the flavors still sing without it. For a veggie boost, add diced zucchini or mushrooms—just sauté them in with the onions.

Equipment Needed

• Large pot for boiling pasta (a sturdy one works best to handle the volume)
• Large skillet or sauté pan (for browning sausage and veggies)
• 9×13 inch (23×33 cm) baking dish (glass or ceramic recommended for even cooking)
• Colander (to drain pasta)
• Wooden spoon or spatula (for stirring)
• Measuring cups and spoons (accuracy helps with seasoning)
• Oven mitts (safety first!)

If you don’t have a 9×13 baking dish, an 8×8 inch (20×20 cm) will work but expect a thicker bake and slightly longer cook time. I’ve used both glass and cast iron casserole dishes, and honestly, cast iron keeps things hotter longer, but glass lets you watch that golden cheese crust form. For budget-friendly options, your local thrift store sometimes has gently used bakeware that works perfectly.

Preparation Method

1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with a bit of olive oil or non-stick spray to prevent sticking.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of penne or rigatoni and cook until just al dente—about 9 minutes. Drain and set aside. Don’t overcook; you want a little bite since it’ll bake further.
3. Brown the sausage: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 pound (450 g) sliced andouille sausage and cook until browned and slightly crispy, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving the flavorful drippings in the pan.
4. Sauté the vegetables: In the same skillet, add diced onion, green bell pepper, and celery. Cook over medium heat until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook for another 30 seconds until fragrant.
5. Add the seasonings and liquids: Stir in 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour in 1 cup (240 ml) chicken broth and 1 can (14.5 oz / 411 g) drained diced tomatoes. Let simmer for 5 minutes until slightly thickened and aromatic.
6. Combine pasta and sausage: Add the cooked pasta and browned sausage back into the skillet. Stir everything together until well mixed and heated through, about 2 minutes.
7. Assemble the bake: Transfer the pasta mixture into your prepared baking dish. Sprinkle 1 cup (120 g) shredded sharp cheddar and 1 cup (120 g) shredded mozzarella evenly over the top.
8. Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top.
9. Rest and garnish: Remove from oven and let the pasta bake rest for 5 minutes. Sprinkle chopped fresh parsley or green onions on top for a pop of color and freshness. Serve with hot sauce on the side if you’re feeling adventurous!

Tip: If the bake starts to brown too fast but isn’t bubbling yet, loosely cover with foil to prevent burning. Also, using sharp cheddar adds a nice tang that balances the spice—don’t skip it!

Cooking Tips & Techniques

Getting this jambalaya pasta bake just right is about layering flavors and textures, so here are a few tips I’ve learned over many attempts:

• Don’t overcook your pasta: Cook it al dente because it will continue cooking in the oven. Mushy pasta is a bummer.
• Brown the sausage well: That caramelized crust adds depth and smoky notes that make the whole dish sing.
• Use fresh garlic and spices: Old spices can be dull, so keep them fresh and measure carefully for balanced heat.
• Let it rest before serving: This helps everything settle and melds the flavors beautifully.
• Multitasking tip: While the pasta boils, you can brown the sausage and prep your veggies to save time.
• Cheese choice matters: Sharp cheddar gives tang, while mozzarella adds stretchiness. Mixing both is the magic combo.
• Adjust heat to taste: Cayenne and andouille bring spice, but you can dial it back or up depending on your family’s preference.

One mistake I made early on was skipping the tomato draining step, which made the bake watery—lesson learned! Also, stirring gently when combining pasta and sauce keeps the shape and texture intact.

Variations & Adaptations

This jambalaya pasta bake is super flexible, so you can make it your own with these variations:

• Vegetarian version: Skip the andouille and add smoked tofu or sautéed mushrooms with extra smoked paprika to mimic that smoky flavor.
• Low-carb adaptation: Use spiralized zucchini or shirataki noodles instead of pasta; reduce baking time to avoid sogginess.
• Seasonal veggies: Swap celery and bell pepper for diced zucchini or summer squash in warmer months for a fresh twist.
• Different protein: Try chicken sausage or leftover rotisserie chicken for a milder flavor.
• Spicy kick: Add chopped jalapeños or a dash of smoked chipotle powder for extra heat.

I once tried this with a mix of smoked gouda and Monterey Jack instead of cheddar and mozzarella, and it turned out incredibly creamy and smoky—a fun experiment if you want to shake things up.

Serving & Storage Suggestions

Serve this jambalaya pasta bake hot from the oven with a side of simple green salad or crusty garlic bread. It’s fantastic with a cold beer or a crisp white wine to balance the spices. For a casual weeknight meal, a dollop of sour cream or a squeeze of fresh lime brightens things up.

To store leftovers, cover tightly with foil or plastic wrap and refrigerate for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to keep the cheese melty and texture intact. You can also microwave individual portions (covered) but watch for drying out.

This bake actually tastes even better the next day as the flavors meld and deepen, so don’t be surprised if you catch yourself sneaking bites straight from the fridge!

Nutritional Information & Benefits

One serving of this jambalaya pasta bake (about 1/6 of the dish) roughly provides:

Calories	450-500 kcal
Protein	25 grams
Fat	20 grams (mostly from sausage and cheese)
Carbohydrates	40 grams

The andouille sausage provides rich protein and iron, while the bell pepper and celery add fiber and vitamin C. Using whole-grain pasta can bump up fiber content, and reducing cheese slightly lowers fat intake without sacrificing flavor. This recipe is gluten-friendly if you use gluten-free pasta, but not suitable for dairy-free diets unless cheese is substituted.

From a wellness perspective, this dish offers a satisfying balance of macronutrients and a hit of comforting spices that can stimulate digestion. Just keep an eye on portion size if you’re watching sodium, as andouille sausage can be salty.

Conclusion

To wrap it all up, this savory jambalaya pasta bake with andouille sausage is the kind of recipe that turns simple ingredients into a cozy, flavorful feast. It’s easy enough for weeknight dinners but special enough to impress without the stress. Honestly, I love it because it brings that beloved jambalaya spirit into a format that’s approachable and adaptable for all kinds of eaters.

Feel free to tweak the spice levels, switch up the veggies, or try different cheeses—this recipe is your kitchen’s new best friend. If you make it, don’t forget to share how you customized it—I’m always eager to hear your twists. Go ahead and bookmark, make it soon, and enjoy the comforting, smoky goodness that’s sure to become a family favorite.

FAQs

Can I use a different type of sausage?

Absolutely! Chicken sausage, turkey sausage, or even smoked kielbasa work well. Just adjust cooking times if needed and pick a sausage with good flavor to keep that jambalaya vibe.

Is this recipe freezer-friendly?

Yes, you can freeze the assembled but unbaked pasta bake. Wrap it tightly and freeze for up to 2 months. When ready, bake straight from frozen, adding extra 10-15 minutes to cooking time.

How spicy is this jambalaya pasta bake?

It has a moderate kick thanks to cayenne and andouille sausage, but you can always reduce the cayenne or omit it for a milder dish. Add hot sauce at the table if you want more heat.

Can I make this dairy-free?

Sure! Use plant-based cheese alternatives or simply skip the cheese topping. The sausage and spices will still deliver plenty of flavor.

What’s the best pasta to use for this bake?

Penne, rigatoni, or ziti are great because their shape holds the sauce well. Avoid very thin pastas like angel hair, as they might get mushy in the bake.

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