Big, bold spicy flavor, baby! That’s what this Spicy Cajun Pasta is all about. This is one of those casserole recipes where the kids are like “Mom, this is spicy!” while they keep shoveling it into their mouths. Yes! Smoked Cajun style sausage served in spaghetti and colorful peppers and topped with creamy cheese. You’ll go back for seconds, and possibly thirds. BONUS: this makes a large pan, so you will have enough for lunch the next day.
Spicy Cajun Pasta …oh my gawd, this is good!
So a girl has to have pasta. That’s what I have decided.
I have yet to meet a man that loves pasta as much as a woman does. Not sure if this is scientifically true but my personal case studies back this up.
As much as I would like to eat traditional spaghetti and tomato sauce every single day, my family would protest. (Especially Mr. Buy This Cook That.)
(Quick visual : starving angry family members walking around in my front yard with homemade picket signs. Then, imagine me sitting inside the kitchen enjoying my spaghetti alone.)
To keep the peace, you’ve gotta change it up. Throw them a curve ball so you can keep eating all of the pasta you crave and the fam gets variety.
This is one yummy curve ball!
And a few spicy additions like cayenne and hot sauce. (?)
This Spicy Cajun Pasta is an easy Casserole recipe that is so good. Great for a crowd, too. (If you love Pasta Casseroles, try our Easy Spaghetti Casserole!)
Pour the mixture into a baking dish, sprinkle with more savory cheddar and Monterrey jack cheese and bake until golden and bubbly.
Bonus: Depending on the size of your family, you might end up with leftovers to take for lunch. (Frugal!)
Ok I need another plate of Spicy Cajun Pasta. Like right now. Please hold.
Feel free to experiment with your own vegetable and spice additions. Make your Spicy Cajun Pasta mild or make it wild!
More spicy recipes to try:
Can’t wait to make this Spicy Cajun Pasta Casserole recipe again!
Spicy Cajun Pasta
A spicy twist on a spaghetti casserole featuring savory smoked sausage and bright bell peppers. Spiced with a Cajun flair.
- 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
- 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!