Baked Pasta with Cheddar Cheese and Smoked Beef Sausage If you do make the One Pan Cheesy Smoked Sausage & Pasta Recipe please let us know what you think 🙂 Love You Guys! I used cheddar cheese and it was so delicious and rediculously easy. Second time i mixed with beef sausage and andouille.

Ingredients of Baked Pasta with Cheddar Cheese and Smoked Beef Sausage

  1. It's 2 packages of Beef smoked sausage.
  2. You need 1 of green pepper, sliced.
  3. It's 1 of onion, sliced.
  4. Prepare 6 cloves of garlic, minced.
  5. It's 1/8 teaspoon of black pepper.
  6. It's of Olive oil to coat pan.
  7. You need 1-16 ounce of box of Rotelle pasta (or any other shape pasta you like).
  8. It's of Salt for boiling water.
  9. Prepare 1 can of evaporated milk (12 ounce).
  10. It's 2 of - packs shredded cheddar cheese (8 ounce).
  11. Prepare of Sprinkle of paprika.

Baked Pasta with Cheddar Cheese and Smoked Beef Sausage instructions

  1. Place your sliced onion and green pepper into a large pot and sauté in olive oil until veggies are tender, then add your minced garlic......
  2. Slice your sausage into coins and place into the same pot with the onion, green pepper and minced garlic....then add your black pepper....Remove from heat.....
  3. Meanwhile boil your pasta until al dente...Drain and place into pot with sausages and veggies......Mix well.....
  4. Now pour your can of evaporated milk into pot.....mix well.....
  5. Pour your shredded cheeses into pot and mix all very well......
  6. Pour mixture into a greased baking pan, sprinkle paprika over the top and bake at 350 degrees for 25 minutes......
  7. Serve and enjoy 😉!!!.

Baked pasta doesn't need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese. By then, I had gone so rogue in trying to make this dish edible that the intended flavors of the sage, sausage, and cheese really didn't come. A Sausage Bake with Potatoes, Carrots and Onions, all smothered in Gravy made in ONE PAN! I have changed this to beef broth because I think it makes a deeper flavoured gravy and also makes the gravy colour more brown.

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