How to make sausage Alfredo casserole bake (video)

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There's something comforting about a casserole. Maybe it's the way it bubbles around the edges when it comes out of the oven, or maybe it's the crispy cheese that crusts into browned perfection on top. This casserole has both, plus a creamy garlic cheese sauce with spicy sausage that bakes into every bite.
I suggest using chicken or turkey sausage in place of traditional pork for this dish. You're welcome to use pork sausage, but be aware that even after you've drained the browned sausage, it will continue to release fat into the casserole as it bakes. To avoid the added grease, use poultry sausage, and then serve this gooey masterpiece with crunchy bread and a simple salad for a satisfying, comforting meal.
Cooktop Cove
Sausage alfredo casserole bake
30 minutes
45 minutes
1 hour, 15 minutes
1 pound chicken or turkey sausage (hot or mild), removed from casing and browned
1 pound penne pasta
1/4 cup roasted red peppers (jarred), chopped
32 ounces heavy whipping cream
1/2 tablespoon unsalted butter
2 garlic cloves, minced
2 cups (8 ounces) grated Parmesan cheese
4 cups shredded mozzarella cheese, with 1 cup reserved for topping
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Boil pasta in salted water until chewy. Drain. Toss the pasta with the browned sausage and chopped red peppers in a casserole dish coated with cooking spray.
Heat butter in medium saucepan over low heat. Add garlic and stir while cooking 1 to 2 minutes, or until garlic becomes fragrant.
Add heavy cream, white pepper, garlic powder, onion powder, pepper flakes and salt to the pan and stir until hot, but do not boil. Whisk cheeses into cream mixture 1 cup at a time, allowing each cup to melt into the sauce. Once all the cheese has been incorporated, pour the hot cheese sauce over the pasta and sausage.
Sprinkle with reserved cup of shredded cheese and bake for 45 minutes.
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