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Recipe details
Andouille Casserole with Rotini, Grana Padano, and Parmesan
Rotini, andouille, zucchini, crushed tomatoes, oregano, and grated cheeses are baked together until bubbling with a crisp top. An easy dinner recipe with step-by-step instructions.
≈ 72 kcal/100 g · ≈ 272 kcal/serving
50 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, pork, natural casing90 g
dry rotini pasta, egg durum, smooth surface, no filling70 g
aged grated Grana Padano25 g
Parmesan cheese, finely grated25 g
crushed tomatoes240 ml
zucchini, diced100 g
olive oil15 ml
dried oregano0.5 g
black pepper0.5 g
Cookware and utensils
large pot
12-inch oven-safe skillet
colander
wooden spoon
chef’s knife
cutting board
Directions
01
Preheat the oven to 400°F / 200°C.
Products
No products at this step
Action
preheat
Time
10 min
Temperature
400°F / 200°C
02
Boil the rotini in salted water until two minutes short of tender.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
boil
Time
8 min
Temperature
212°F / 100°C
03
Drain the rotini in a colander.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g
Action
drain
Time
1 min
Temperature
hot
04
Heat the olive oil in the oven-safe skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
05
Brown the sliced andouille in the skillet.
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 90 g
Action
brown
Time
4 min
Temperature
medium heat
06
Sauté the zucchini beside the andouille until softened.
Products
zucchini, diced — 100 g
Action
sauté
Time
4 min
Temperature
medium heat
07
Stir the crushed tomatoes and oregano into the skillet.
Products
crushed tomatoes — 240 ml; dried oregano — 0.5 g
Action
stir
Time
2 min
Temperature
simmering
08
Fold the drained rotini and black pepper into the tomato mixture.
Products
dry rotini pasta, egg durum, smooth surface, no filling — 70 g; black pepper — 0.5 g
Action
fold
Time
2 min
Temperature
hot
09
Sprinkle the Grana Padano and Parmesan evenly over the casserole.
Products
aged grated Grana Padano — 25 g; Parmesan cheese, finely grated — 25 g
Action
sprinkle
Time
1 min
Temperature
hot
10
Bake the casserole until bubbling and until the andouille reaches 165°F / 74°C internally.
Products
Andouille link, chilled, cooked and smoked, pork, natural casing — 90 g; dry rotini pasta, egg durum, smooth surface, no filling — 70 g; aged grated Grana Padano — 25 g; Parmesan cheese, finely grated — 25 g
Action
bake
Time
14 min
Temperature
400°F / 200°C; 165°F / 74°C internal
11
Rest the casserole for five minutes before serving.
Products
No products at this step
Action
rest
Time
5 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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