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Meat and Pasta Casserole

Sausage, Black Beans, and Pasta Casserole

A hearty meal, this Sausage, Black Beans, and Pasta Casserole is a perfect comfort food meal for the colder months. Casserole freezes well.
Course Main Course
Cuisine Canadian
Keyword casserole, Sausage, Black Beans, and Pasta Casserole
Servings 6
My Island Bistro Kitchen Barbara99

Ingredients

  • 5 oz raw rotini or fusilli pasta, cooked according to package directions and drained
  • 7 oz raw sausage meat, casings removed
  • 2 + tbsp olive oil
  • 2 cups tomato sauce, homemade or bought
  • 2/3 cup chicken stock
  • 1/3 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 2 tsp Italian seasoning blend
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp nutmeg
  • 1/8 tsp paprika
  • 1/16 tsp ground fennel
  • Salt and pepper, to taste
  • 1 1/3 cups shredded cheese (e.g., any of, or a combination of, Cheddar, Mozzarella, Monterey Jack, or any other favorite melting cheese that shreds well) (1/3 cup reserved for the casserole top)
  • 2 tbsp finely grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp butter
  • ¼ cup finely diced celery
  • ¼ cup finely diced carrots
  • ½ cup finely diced onions
  • 2/3 cup diced sweet peppers (orange, yellow, or red (or any combination))
  • 2 oz button mushrooms, sliced
  • 3 – 4 cloves garlic, minced
  • 6 oz (apx. 1 cup) canned black beans, rinsed and drained
  • 6 oz whole cherry, grape, or currant tomatoes
  • ½ cup frozen corn (optional)

Topping (optional):

  • 2 – 2½ oz French’s Crunchy Fried Onion Toppers (or ½ cup bread crumbs mixed with 2½ tbsp melted butter or, alternatively, crushed Tortilla Chips work as a topping, too)

Instructions

  1. Boil water in large pot to have ready for cooking pasta. Grease 1½-quart shallow oblong casserole dish or spray with non-stick cooking oil.
  2. Assemble and measure out all ingredients. Chop vegetables and rinse and drain the canned black beans. Shred the main cheese used and grate the Parmesan cheese.
  3. In large bowl, mix the tomato sauce, chicken stock, sour cream, Worcestershire sauce, brown sugar, and seasonings. Whisk well to combine and blend ingredients. Stir in cheeses. Set aside.
  4. Heat olive oil over medium-high heat in large skillet. Crumble the sausage meat into the skillet, breaking the meat up well. Reduce heat slightly and cook the sausage meat, stirring frequently, until it is no longer pink. Drain well and set meat aside.
  5. Place oven rack in center of oven and preheat oven to 350°F.
  6. Begin cooking the pasta according to package directions, cooking just until pasta is al dente. Do not overcook pasta as it will cook further when casserole is in the oven.
  7. While the pasta is cooking, heat 2 tablespoons of olive oil then melt 1 tablespoon butter in a large skillet over medium heat. Reduce heat slightly and add the celery and carrots. Cook, stirring frequently, for about 4 minutes then add the onions, cooking for about 2 minutes, then add the peppers and cook (stirring continuously) for about 3 minutes. Add the mushrooms and cook mixture about 3-4 minutes longer, stirring frequently. Add the minced garlic and stir quickly for about 20-30 seconds. Do not let garlic scorch. Remove skillet from heat.
  8. Drain the cooked pasta.
  9. Add the pasta and sautéed vegetables to the sauce mixture in bowl. Stir gently to completely combine ingredients. Lastly, stir in the black beans, cherry, grape, or currant tomatoes, and frozen corn.
  10. Transfer mixture to prepared casserole dish.

Topping: Sprinkle remaining 1/3 cup shredded cheese evenly over casserole top. Sprinkle Crunchy Fried Onion Toppers over casserole. (Or, alternatively, melt 2½ tbsp of butter to mix with ½ cup of bread crumbs in a small bowl. Stir with a fork. Sprinkle bread crumbs over casserole. Crushed Tortilla Chips may also be used as a casserole topping or the casserole may be left plain.)

  1. Bake casserole, uncovered, for approximately 28-30 minutes, just until edges of casserole become bubbly. Remove from oven and let stand at least 15 minutes to allow the bubbling sauce to absorb into the casserole ingredients and set before serving. Serve with a side salad and biscuits, rolls, or bread.

Recipe Notes

Yield: Apx. 6 servings

 

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