Spicy Sausage Alfredo Bake
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servings
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Ingredients
- 6 lbs pasta
- 4 lbs broccoli
- 7 lbs fully cooked sausage, sliced
- 1 cup flour
- 6 cup Chicken Broth
- 12 cup whole milk
- 1 cup butter
- 2 bulb garlic, sliced
- 3 cup grated parmesan cheese
- 12 cup grated mozzarella cheese
Optional
- 2 lbs frozen green peas
- 1 bunch fresh parsley, chopped
Seasoning
- 1.25 tbsp salt
- 1.25 tbsp pepper
- 0.5 tbsp red pepper flakes
- 1 tbsp italian seasoning
Ingredients
Optional
Seasoning
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Instructions
- Cook pasta and set aside. Consider rinsing off the pasta after cooking it to minimize pasta sticking together.
- Cook Broccoli and peas. Set aside to cool and dry.
- CREAM MIXTURE: In a large bowl or non-stick pot, mix together the chicken broth and milk. Slowly whisk in the flour. Add in the seasoning to the mixture.
- Melt butter in a large non-stick pan or pot. Simmer garlic for 3-5 minutes in the butter.
- Pour the CREAM MIXTURE into the large non-stick pan/pot with the butter and garlic. Gently simmer for about 5 minutes, or until the mixture starts to thicken.
- Stir in Parmesan and mozzarella until cheeses are melted together and smooth. OPTIONAL: Set aside about 20% of the mozzarella cheese on the side to use as a crispy cheesy layer on top.
- In a large non-stick baking dish, add in the pasta, broccoli, peas, sausage, and cheese mixture. Mix thoroughly. Consider greasing the baking dish to prevent sticking from the cheese. OPTIONAL: Top with remaining mozzarella cheese to get a nice crispy cheese layer.
- Broil on low for 5-8 minutes or until cheese is golden and crispy.
- OPTIONAL: Top with parsley
Recipe Notes
- Use whatever method to cook the broccoli you prefer. You can steam, boil, bake, or microwave it.
- Depending on your preferences, green peas are optional.
- If you do not have enough cooking equipment, it is easier to bake the pasta dish in multiple batches.
- Parsley and herbs do not freeze well and may have a poor texture when defrosting. Consider adding fresh parsley on the pasta whenever you eat it.
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