Dump jambalaya sauce, sausage, and par-cooked pasta in a dish and let the oven handle it
Ingredients
Ingredients
- FOR THE FILLING:
- 1 pound whole milk cottage cheese
- 1 cup heavy cream
- 4 ounces Parmesan cheese, grated
- 1 pound andouille sausage
- 1/2 pound Canadian bacon
- 4 eggs, beaten
- FOR THE SAUCE:
- 32 ounces Casa M Jambalaya Sauce
- 28 ounces fire roasted diced tomatoes
- 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
- PULLING IT ALL TOGETHER:
- 1 pound rotini or other pasta
- 8 ounces smoked gruyère cheese, grated
- 8 ounces provalone cheese, slices
Method
-
01
Preheat oven to 350°F
15 min325°F if using convection bake.
-
02
Par-cook pasta to half-done, drain and rinse
8 minCook half the package time, rinse cold to stop cooking.
-
03
Dry the pot on stove
2 minGet that pot completely dry — any moisture will seize up your sausage and bacon when they hit the heat, so wipe it down hard with a clean towel.
-
04
Mix filling: cottage cheese, cream, Parmesan, eggs
4 minYou're looking for a smooth, creamy base with no lumps of cottage cheese, so work it through with a wooden spoon until it's loose and pourable, then fold in those beaten eggs last so they stay evenly distributed.
-
05
Grease 13x9 baking dish with olive oil
2 minDon't skimp on the oil — coat every corner and edge of that dish so nothing sticks and you can pull the finished jambalaya out clean.
-
06
Combine pasta, meats, sauce, and filling in pot
5 minMix well to distribute everything evenly.
-
07
Transfer to baking dish and top with cheeses
3 minTop with gruyère and provolone.
-
08
Bake at 350°F for 45-60 min until golden and bubbly
55 minCheck at 45 min, continue until golden and bubbling. Foil if browning too fast.
-
09
Let cool for 20 minutes to set
20 minPrevents slouching when serving.
From Mike's Notebook
Par-cook the pasta to exactly half-done, then rinse it cold — keeps it from turning to mush in the oven's dry heat.
Mix the filling and meats straight in the pot before transferring — one less dish and you won't miss any pockets of sausage.
Let it cool 20 minutes before serving — the custard sets up and won't collapse on the plate.