Craving a warm, cheesy, and deeply satisfying pasta bake without the carbs? Look no further! This Sausage and Jicama Noodle Bake delivers all the comforting flavors you love in a hearty casserole, but with a clever, healthy twist. We swap traditional pasta for light, crisp spiralized jicama noodles, which bake up perfectly tender. Tossed with savory Italian sausage, aromatic herbs, and a generous layer of melted cheese, this dish is a guaranteed family favorite. It’s simple to assemble, fantastic for meal prep, and easily adaptable for various dietary needs. Get ready to fall in love with your new go-to weeknight dinner!
Ingredients
• For the Sausage & Jicama Bake
• ⅓ cup / 80 ml avocado oil, or ⅓ cup / 70 g coconut oil or ghee
• 1¾ pounds / 785 g bulk/ground Italian sausage
• 1 large jicama, about 25 oz / 700 g, peeled and spiral sliced
• 1 small red onion, sliced
• 1 tomato, diced
• 3 cloves garlic, minced
• 2 teaspoons dried basil
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon finely ground sea salt
• ½ teaspoon dried rosemary leaves
• ¼ teaspoon ground black pepper
• 2 cups / 280 g shredded cheddar cheese (dairy-free or regular), or 1 batch Melty “Cheese”
• For the Dairy-Free Melty “Cheese” Sauce
• ¼ cup / 55 g coconut oil or lard
• 2 cups / 475 ml nondairy milk (almond or coconut work well)
• 1½ teaspoons finely ground sea salt
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 3 tablespoons arrowroot starch or tapioca starch
• 3 large eggs
Instructions
1. To Make the Casserole
2. Preheat the oven to 400°F / 205°C.
3. Heat the oil in a large frying pan over medium heat. Add the sausage and sauté, breaking it up with a spoon, until no longer pink, about 10 minutes.
4. While the sausage cooks, place the spiralized jicama, sliced red onion, diced tomato, minced garlic, and all dried herbs and seasonings into a 13 by 9-inch (33 by 23-cm) baking pan. Toss everything together to combine.
5. Once the sausage is cooked, pour the entire contents of the pan, including the rendered fat, into the baking dish with the jicama mixture. Toss well to coat everything evenly.
6. Top the entire dish with the shredded cheese or the freshly made Melty “Cheese” sauce.
7. Bake for 45 minutes, or until the jicama noodles are fork-tender and the cheese is bubbly and golden.
8. To Make the Dairy-Free Melty “Cheese” Sauce
9. Melt the coconut oil or lard in a small saucepan over medium heat.
10. In a small bowl, stir together the nondairy milk, salt, lemon juice, garlic powder, and onion powder.
11. Whisk the starch into the melted oil in the saucepan until it’s fully incorporated.
12. Slowly pour the milk mixture into the saucepan while whisking continuously to create a smooth sauce. Once smooth, remove the pan from the heat and let it cool for 15 minutes.
13. In a separate small bowl, beat the eggs. After the sauce has cooled, slowly whisk the beaten eggs into the sauce. The mixture will seem thin, but it will thicken perfectly as it bakes.
14. Pour the Melty “Cheese” sauce over your casserole immediately and bake as directed.
Nutritional Information
• Per serving, made with avocado oil and dairy-free cheddar cheese
• Calories: 607
• Total Fat: 48 g
• Saturated Fat: 15 g
• Cholesterol: 93 mg
• Sodium: 1438 mg
• Carbs: 19 g
• Dietary Fiber: 10 g
• Net Carbs: 9 g
• Protein: 24.8 g
• Per serving, made with Melty “Cheese”
• Calories: 599
• Total Fat: 44.6 g
• Saturated Fat: 19.5 g
• Cholesterol: 175 mg
• Sodium: 1998 mg
• Carbs: 18.4 g
• Dietary Fiber: 7 g
• Net Carbs: 11.4 g
• Protein: 27.8 g
Pro Tips
• How to Spiralize Jicama:** For easy spiralizing, peel the jicama and slice it in half from top to bottom. Trim the pointy ends of each half to create a flat surface before placing it in your spiral slicer.
• Meal Prep & Storage:** This casserole is perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for 2 minutes or in a covered frying pan over medium heat for 5 minutes.
• Dietary Adaptations:** To make this recipe AIP, omit the tomato, black pepper, and ghee. For a nightshade-free version, simply omit the tomato. For coconut-free, avoid coconut oil and ensure any dairy-free cheese used is also coconut-free.
• Using the Melty “Cheese”:** The homemade Melty “Cheese” sauce is designed to be used immediately after preparing. It doesn’t store well, so pour it over your casserole right away and bake.
FAQ
Q: What do jicama noodles taste like in this bake
A: When baked in this casserole, the spiralized jicama noodles become perfectly fork-tender. They provide a satisfying texture similar to pasta but with a light, slightly crisp quality.
Q: Is this recipe keto-friendly
A: Absolutely. By using jicama noodles instead of traditional pasta, this recipe is designed to be low-carb and keto-friendly. A single serving contains as few as 9 grams of net carbs.
Q: Can I make this sausage and jicama bake ahead of time
A: Yes, this casserole is perfect for meal prep. You can store leftovers in an airtight container in the fridge for up to 5 days and reheat portions in the microwave or a covered frying pan.
Q: How do I make this recipe dairy-free
A: To make this bake dairy-free, you can use a store-bought dairy-free shredded cheese or follow the included recipe for the homemade Dairy-Free Melty “Cheese” Sauce, which uses non-dairy milk and coconut oil or lard.
