New Orleans Pasta Bake

Ingredients

• 2 quarts water
• 8 oz whole wheat pasta, (dry)
• 1/2 lb Andouille sausage, (whole)
• 1/2 red onion, (diced)
• 1 celery stalk, (diced)
• 1/2 green pepper, (diced)
• 1/2 red pepper, (diced)
• 1 Tbsp unbleached all-purpose flour
• 2 c diced tomatoes ((or a 14 oz can, undrained))
• 3/4 c milk
• 1 1/2 Tbsp tomato paste
• 1 Tbsp Cajun seasoning
• 1/3 c mozzarella cheese, (shredded)

Instructions

1. 1

   Preheat oven to 350F.

2. 2

   Bring 2qts of water to a boil in a large saucepan. Add pasta and simmer, uncovered 6-7 minutes, until the pasta just begins to soften. Drain and set aside.

3. 3

   In a large skillet, cook sausage over medium heat, covered, until firm, 5-7 minutes. Remove from the pan and slice. Set aside.

4. 4

   Add onion and celery to the sausage grease that is left in the skillet. Sauté the vegetables until they begin to soften, 2-3 minutes. Add peppers and continue to saute 2-3 min.

5. 5

   Add flour and stir until moistened.

6. 6

   Add the sliced, cooked sausage and stir to mix.

7. 7

   Add diced tomatoes, milk, tomato paste, and Cajun spice blend. Simmer 4-6 minutes, stirring often, until the sauce has thickened slightly.

8. 8

   Toss the drained pasta with the veggie and sausage mixture, and place everything into a greased, oven-proof, 3 qt baking dish.

9. 9

   Cover with aluminum foil and bake for 10 minutes, until bubbly. Top with mozzarella cheese and return to the oven to bake, uncovered, for an additional 5-7 minutes, until the cheese is melted and golden.