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Recipe details

Andouille and Rotini Pasta Bake

EN RU

A creamy baked dish of rotini, sliced andouille, and softened vegetables, finished with aged grated Grana Padano and baked until bubbling and browned. An easy dinner recipe with step-by-step instructions.

≈ 154 kcal/100 g · ≈ 341 kcal/serving

45 minEasyOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

dry egg-durum rotini pasta85 g
chilled cooked-and-smoked andouille link, sliced into coins115 g
aged grated Grana Padano28 g
carrot, diced70 g
yellow onion, diced75 g
celery stalk, diced45 g
garlic clove, minced1 pcs
all-purpose flour8 g
low-sodium chicken stock180 ml
heavy cream60 ml
olive oil5 ml
dried thyme0.25 tsp
black pepper0.3 g

Cookware and utensils

1-quart ovenproof baking dish
medium pot
colander
medium skillet
cutting board and chef’s knife
wooden spoon

Directions

01
Heat the oven to 400°F (205°C).
Products
No products at this step
Action
preheat
Time
5 min
Temperature
400°F (205°C)
02
Boil the rotini in salted water until just tender
Products
dry egg-durum rotini pasta — 85 g
Action
boil
Time
5 min
Temperature
boiling water
03
drain it
Products
dry egg-durum rotini pasta — 85 g
Action
boil
Time
5 min
Temperature
boiling water
04
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 5 ml
Action
heat
Time
2 min
Temperature
medium heat
05
Cook the onion, carrot, celery, and garlic until the vegetables soften.
Products
yellow onion, diced — 75 g; carrot, diced — 70 g; celery stalk, diced — 45 g; garlic clove, minced — 1 pcs
Action
saute
Time
6 min
Temperature
medium heat
06
Stir the flour and thyme into the vegetables.
Products
all-purpose flour — 8 g; dried thyme — 0.25 tsp
Action
stir
Time
1 min
Temperature
medium heat
07
Pour in the stock and cream, and stir until the sauce thickens.
Products
low-sodium chicken stock — 180 ml; heavy cream — 60 ml
Action
simmer
Time
4 min
Temperature
gentle simmer
08
Fold the sliced andouille and cooked rotini into the sauce.
Products
chilled cooked-and-smoked andouille link, sliced into coins — 115 g; dry egg-durum rotini pasta — 85 g
Action
fold
Time
2 min
Temperature
warm sauce
09
Transfer the mixture to the baking dish and sprinkle it with Grana Padano and black pepper.
Products
aged grated Grana Padano — 28 g; black pepper — 0.3 g
Action
assemble
Time
2 min
Temperature
room temperature
10
Bake the pot pie until bubbling and browned, with the center reaching 165°F (74°C)
Products
No products at this step
Action
bake
Time
7 min
Temperature
400°F (205°C); 165°F (74°C) internal
11
Bake the pot pie until bubbling and browned, with the center reaching 165°F (74°C)
Products
No products at this step
Action
bake
Time
7 min
Temperature
400°F (205°C); 165°F (74°C) internal

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