Creamy Sausage Pasta (Dump and Bake)

By spend with pennies

Ingredients

1 pound rigatoni (or penne)
2 (14.5 ounces each) jar Alfredo sauce
2 cups chicken broth
3 tablespoons tomato paste
1 teaspoon onion powder
¾ teaspoon garlic powder
1 (14.4 ounces each) can whole tomatoes with juices
1 package Italian sausage links (about 5 links)
1 cup Italian cheese blend

Prep Time5mins
Cook Time50mins
Servings6

Instructions

Preheat oven to 425°F.

In a 9 by 13-inch baking dish, combine rigatoni, Alfredo sauce, broth, tomato paste, onion powder, and garlic powder. Using your hands, break up the tomatoes and add them to the dish with the juices. Stir to combine.

Squeeze the uncooked sausage out of the casings over the dish in ½-inch pieces.

Cover tightly with foil and bake for 40 minutes.

Uncover and stir. Top with cheese and bake uncovered for 8 to 10 minutes, until pasta is tender and cheese is golden.

Rest 10 minutes before serving.