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Recipe details
Andouille and Cheese Tray-Baked Rotini with Tomatoes and Bell Pepper
Rotini is combined with roasted tomatoes, bell pepper, tomato paste, oregano, sliced andouille, and grated cheeses, then baked on a tray. An easy dinner recipe with step-by-step instructions.
≈ 90 kcal/100 g · ≈ 280 kcal/serving
45 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Andouille link, chilled, cooked and smoked, natural casing85 g
Dry egg durum rotini, smooth, no filling70 g
Aged grated Grana Padano25 g
Grated Parmesan25 g
Cherry tomatoes, halved150 g
Red bell pepper, sliced120 g
Olive oil15 ml
Tomato paste30 g
Dried oregano1 g
Salt0.75 g
Cookware and utensils
Rimmed sheet pan
Large pot
Colander
Mixing bowl
Chef’s knife
Cutting board
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F (220°C)
02
Boil the rotini in salted water until two minutes shy of tender.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Salt — 0.75 g
Action
Boil
Time
9 min
Temperature
Boiling water
03
Drain the rotini in a colander.
Products
Dry egg durum rotini, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
—
04
Whisk the tomato paste, olive oil, oregano, and salt in a mixing bowl.
Products
Tomato paste — 30 g; Olive oil — 15 ml; Dried oregano — 1 g; Salt — 0.75 g
Action
Whisk
Time
2 min
Temperature
Room temperature
05
Toss the rotini, tomatoes, bell pepper, and sauce in the bowl.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Cherry tomatoes, halved — 150 g; Red bell pepper, sliced — 120 g; Tomato paste — 30 g
Action
Toss
Time
2 min
Temperature
Room temperature
06
Spread the mixture across the sheet pan.
Products
Dry egg durum rotini, smooth, no filling — 70 g; Cherry tomatoes, halved — 150 g; Red bell pepper, sliced — 120 g
Action
Spread
Time
1 min
Temperature
—
07
Arrange the sliced andouille over the pasta mixture.
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g
Action
Arrange
Time
1 min
Temperature
—
08
Roast the tray until the vegetables soften and the andouille reaches 165°F (74°C) internally
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Cherry tomatoes, halved — 150 g; Red bell pepper, sliced — 120 g
Action
Roast
Time
8 min
Temperature
425°F (220°C); andouille 165°F (74°C)
09
Roast the tray until the vegetables soften and the andouille reaches 165°F (74°C) internally
Products
Andouille link, chilled, cooked and smoked, natural casing — 85 g; Cherry tomatoes, halved — 150 g; Red bell pepper, sliced — 120 g
Action
Roast
Time
8 min
Temperature
425°F (220°C); andouille 165°F (74°C)
10
Sprinkle the Grana Padano and Parmesan over the hot tray bake.
Products
Aged grated Grana Padano — 25 g; Grated Parmesan — 25 g
Action
Sprinkle
Time
1 min
Temperature
Hot from oven
11
Return the tray to the oven until the cheeses melt.
Products
Aged grated Grana Padano — 25 g; Grated Parmesan — 25 g
Action
Melt
Time
3 min
Temperature
425°F (220°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available