Feta-Andouille Pasta Casserole

For any of your non-dairy guests, this makes a lovely alternative to the usually very cheesy pasta casseroles we normally have. Its quick good and tasty.  It’s a different but tasty comfort food.








1 8oz block of Feta Cheese, crumbled

1 lbs. good smoked Andouille, sliced thin diagonally

4 slices good smoked bacon, diced roughly

1 Pablano pepper, chopped rough

1 red or sweet onion, chopped rough

3 cloves garlic, minced

1 box of penne or rotini or bow tie pasta

1 Tbs good olive oil

2 containers of ripe cherry or grape tomatoes

1 15 oz can fire-roasted tomatoes

1/4 cup Kalamata olives, sliced (optional)

1/4 cup green olives, sliced (optional)

8 oz white mushrooms, sliced

1 tsp oregano

salt substitute and pepper to taste

Smoked Paprika

Fresh Basil leaves for garnish

Parmesan. grated severed on the side


  1. Preheat oven to 400 degrees. Cook pasta to just aldente. Drain, retaining one cup of water.
  2. Heat a Dutch Oven on medium heat. Add bacon and Andouille and brown. Using a slotted spoon, set the mixture aside in a large mixing bowl.
  3. Add onions, peppers, olives, and mushrooms to the Dutch Oven and stir until softened.  Again, using a slotted spoon, set aside with the sausage mixture.
  4. Place the block of Feta in the middle of the Dutch Oven. Add olive oil, cherry or grape tomatoes, oregano, and garlic. Bake for 20-30 minutes until both the tomatoes and feta are soft.
  5. Remove from oven. Crush the tomatoes and mix with feta to form your sauce. Add the sausage/bacon/veggie mixture back into Dutch Oven.
  6. Stir in pasta and mix well. Adjust the thickness of the sauce with pasta water, or cooking time as needed.
  7. Cover the top with fresh basil and paprika.
  8. Serve hot in bowls with Parmesan on the side.