Ingredients

The following ingredients have 4 Servings
  • 1 pound Cajun style smoked sausage
  • 6 cups dry broken spaghetti (or pasta of choice)
  • 10.5 ounces cream of mushroom soup
  • 10 ounces Rotel tomatoes (undrained)
  • 1 1/2 cups reserved pasta cooking water
  • 1 1/2 cups shredded medium cheddar cheese (divided)
  • 1 1/2 cups shredded Monterrey jack cheese (divided)
  • 1 small green bell pepper (thinly sliced)
  • 1 small red bell pepper (thinly sliced)
  • 1/2 small onion (thinly sliced)
  • 1 tablespoon oil or bacon grease
  • 2 teaspoons Frank's hot sauce
  • 1 teaspoon Tony's Cajun seasoning (or preferred brand)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Instruction

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick spray and set aside.
  • In a skillet, heat oil or bacon grease to medium high. Slice the Cajun sausage into bite sized pieces. Cook in the oil, stirring until browned on all sides. Stir in the thinly sliced peppers and onions. Reduce heat to medium low. Continue to cook and stir until the vegetables are crisp tender.
  • Cook pasta according to package directions for al dente. (You want the pasta to be slightly firm. It will finish cooking during baking.)
  • Drain the pasta, and reserve the pasta water. In a large bowl or pan, combine the pasta, cream of mushroom soup, Rotel tomatoes, hot sauce, spices, and HALF of the shredded cheese. Add pasta water and stir to combine well.
  • Fold in the sausage and vegetables. Transfer to the baking dish. Sprinkle with the remaining cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for 10 more minutes until the cheese is golden and bubbly.
  • Serve hot!