Cajun Baked Ziti
This cheesy pasta bake is bubbling with Cajun flavours that will have your tastebuds singing with delight.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 40 min | 50 min | 4-6 |
Ingredients
- 1/2 pkg (907 g) P’tit Quebec Mozzarellaaaah Shreds
- 1 lb (500 g) ziti pasta
- 8 oz (250 g) boneless, skinless chicken breasts, chopped
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) olive oil
- 4 oz (125 g) smoked sausage, diced
- 1 onion, diced
- 2 stalks celery, diced
- 1 red pepper, diced
- 1 jalapeño pepper, seeded and diced
- 3 cloves garlic, minced
- 3 tbsp (45 mL) Cajun seasoning, divided
- 1 jar (680 mL) strained puréed tomatoes (passata)
- 1 tbsp (15 mL) butter
- 12 oz (375 g) peeled, deveined shrimp, tail removed (21 to 25 count)
- 1 tbsp (15 mL) lemon juice
- 1/4 cup (60 mL) finely chopped fresh parsley
Mozzarellaaaah
Instructions
- Preheat oven to 400˚F (200˚C). Cook pasta according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
- Meanwhile, season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Add smoked sausage; cook for 2 to 3 minutes or until starting to brown.
- Stir in onion, celery, red pepper, jalapeño, garlic and 2 tbsp of Cajun seasoning; cook for 3 to 5 minutes or vegetables are slightly softened.
- Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for 8 to 10 minutes or until chicken is cooked through and vegetables are tender.
- Meanwhile, melt butter in saucepan set over medium heat; cook shrimp for 2 to 3 minutes or until pink and just cooked through. Add remaining Cajun seasoning; stir in lemon juice. Set aside.
- Toss pasta and reserved cooking liquid with tomato mixture until well coated. Toss with half of the P’tit Quebec cheese.
- Transfer to greased 13- x 9-inch (3 L) baking dish. Top with remaining cheese.
- Bake for 20 to 25 minutes or until golden brown and bubbly. Top with cooked shrimp; garnish with parsley. Let stand for 5 minutes before serving.
Tip: Andouille sausage is a classic Cajun sausage that works well in this recipe but you can also use kielbasa or any garlic or barbecue-style smoked sausage.
