Creamy Sausage Pasta Bake

5 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 12 oz pasta (I used large shells)
• 1 lb Italian sausage
• 2 zucchini, diced
• 3 1/2–4 cups beef broth or chicken broth
• 8 oz cream cheese
• 1 1/2 cups shredded pepper jack cheese
• Cajun seasoning
• garlic powder
• salt
• pepper to taste
• Optional: red pepper flakes

Instructions

1. Brown the Italian sausage in a skillet and drain the excess grease.
2. In a greased 9x13 baking dish, combine the uncooked pasta, cooked sausage, diced zucchini, broth, cream cheese, and seasonings.
3. Stir the mixture thoroughly.
4. Cover the dish very tightly with foil, using multiple layers if necessary to ensure a tight seal.
5. Bake at 375°F for 50–60 minutes, stirring once if necessary, until the pasta is tender and the liquid is mostly absorbed.
6. Sprinkle the pepper jack cheese over the top and bake uncovered for an additional 5–10 minutes until the cheese is melted and bubbly.
7. Allow the dish to rest for a few minutes before serving to let the sauce thicken.