This is a hearty and delicious recipe. Perfect cold weather comfort food. And if you are a spicy food lover like I am, you will have to make this pasta!
Spicy Sausage and Pasta Bake
WW PP per serving=8
Cal, Carbs 35g, Fat 11g, Fiber 2g, Protein 17g
8 ounces mini penne pasta or elbow macaroni
12 to 16 ounces smoked andouille sausage, thinly sliced (I used andouille chicken sausage)
1/2 cup chopped onion
1 can rotel
1/2 cup milk
1 cup chicken broth
1 1/2 cups shredded reduced fat cheddar cheese
salt and pepper, to taste
1 tsp cornstarch
Preheat oven to 350 degrees
Lightly coat a 2 quart casserole dish with cooking spray. Cook pasta following package directions; drain and set aside.
In a large saucepan or skillet, cook the andouille sausage with onion until the onions are translucent. Transfer the sausage mixture to a plate and set aside.
Add the milk, chicken broth, and rotel. Bring to a simmer and then add cornstarch. Cook, stirring constantly, until thickened. Add half of the cheese and stir until melted. Taste and add salt and pepper, as needed. Stir in the drained pasta and sausage mixture. Spoon into the prepared casserole. Sprinkle the remaining cheese over the top of the casserole.
Bake for 30 minutes, or until cheese is browned and casserole is bubbly. Enjoy!