Southwest Sausage and Pasta Casserole
Get ready to spice up dinnertime with this Southwest Sausage and Pasta Casserole, a hearty and flavorful dish packed with bold Tex-Mex flavors. Tender penne pasta is combined with savory ground sausage, vibrant bell peppers, black beans, sweet corn, and zesty taco seasoning, all brought together with a duo of melted cheddar and Monterey Jack cheeses. This casserole delivers a satisfying one-pan meal that's perfect for busy weeknights or casual gatherings. With its rich combination of textures and smoky-sweet notes, this dish is as comforting as it is exciting. Topped with fresh cilantro for a bright finish, it's a family-friendly crowd-pleaser sure to become a regular favorite.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 1 lb Ground sausage (hot or mild)
- 1 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 large Red bell pepper, diced
- 3 Garlic cloves, minced
- 14.5 oz Canned diced tomatoes (with green chilies)
- 15 oz Black beans, drained and rinsed
- 1 cup Frozen corn
- 2 tbsp Taco seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and set aside.
In a large skillet over medium-high heat, add the olive oil. Once hot, add the ground sausage, breaking it up with a spoon as it cooks. Cook for 6-8 minutes, or until browned and fully cooked. Remove the cooked sausage and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
In the same skillet, add the diced onion and red bell pepper. Sauté for 4-5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring often to prevent burning.
Return the cooked sausage to the skillet. Stir in the diced tomatoes (with their juice), black beans, frozen corn, taco seasoning, salt, and black pepper. Cook for 3-4 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked pasta with the sausage and vegetable mixture. Stir until everything is evenly mixed.
Transfer half of the mixture into the prepared casserole dish. Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the top. Layer the remaining pasta mixture on top and cover with the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with chopped cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1508 mg | 66% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.2 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 464 mg | 36% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
