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Love & Best Dishes: Creamy Collards and Sausage Bake Recipe | Southern Pasta Casserole Ideas
Mar 8, 2026
Creamy Collards and Sausage Bake Recipe | Southern Pasta Casserole Ideas - Jamie & Jelly Roll are making a Southern spin on baked pasta with meatballs. This creamy sausage pasta with southern collard greens recipe is a deliciously easy Southern casserole idea.
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Creamy Collards and Sausage Bake Recipe: https://www.pauladeen.com/recipe/creamy-collards-and-sausage-bake/
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0:00
- Hey, y'all.
0:02
Welcome back to mama's kitchen.
0:05
I got one of my favorite people in the world with me today.
0:07
(Ineata chuckling)
0:08
Y'all know Ineata Jones as Jelly Roll,
0:10
we've been friends for over 30 years, I don't know how long.
0:14
- No, longer.
0:15
- One of my favorite people in the whole world.
0:18
So this is Nita, y'all, and I sure do love her,
0:19
and you are here on a good day,
0:21
we're gonna do a new recipe together,
0:22
she and I have never had this before,
0:24
and we're spending the day together, you know.
0:26
Since the restaurant here in Savannah has closed,
0:29
Jelly Roll and I make a point to get together
0:31
at least once a week, we have lunch,
0:32
and this week, we get to cook together.
0:34
- Yeah. - Which is awesome.
0:36
So we're doing a sausage collard green casserole,
0:39
neither one of us have ever had this before.
0:41
But what we started, we browned off our sausages here,
0:43
Jelly, if you would take those outta there, baby.
0:46
And then in this same pan, we're gonna make a roux,
0:48
so we've got our butter, and we've got our flour.
0:52
Now here's another thing you hear on a good day.
0:54
- Yes.
0:55
- We're also gonna be cooking, y'all keep your eyes peeled,
0:58
Jelly's gonna do her famous hoecakes,
1:00
and if you've ever had a hoecake in Savannah, Georgia,
1:03
her hands made it, and she is the best cook at hoecakes,
1:07
and I'm so excited 'cause that means that
1:09
I get to eat hoecakes today. (Ineata chuckling)
1:12
In our hot pot, while we got this going,
1:13
I'm gonna melt this butter,
1:14
we're just gonna make a traditional roux here
1:16
with butter and flour.
1:18
Now, I ain't never had a collard green
1:21
put into a casserole before. - Me neither.
1:24
- But you were telling me
1:25
our friend Anne passed a couple weeks ago,
1:28
and for her celebration, you made collard greens.
1:30
- Yes, I made collard greens, and they went crazy.
1:33
- Of course they did, because you made collard greens,
1:35
made a big old pot of collard greens.
1:38
And I made collards for Christmas.
1:40
Oh, and how were those Fordhook peas that I made for you?
1:43
- Yeah, they was good. - With the ham on top.
1:45
- They was good, yeah.
1:46
- Did you have to season 'em any more, or were they perfect?
1:48
- No, I didn't put nothing else in it.
1:49
- I learned from the best.
1:51
(both chuckling)
1:53
So we love to share our food together,
1:55
and we love each other. - Yes.
1:56
- And I'm happy that she's here today.
1:58
- Yes, yes, yes.
1:59
- And her sister, Rita Marie,
2:01
Rita Marie is gonna see this and be so jealous.
2:03
- Yeah, she gonna be jealous.
2:05
- Nita's from Jesup, Georgia,
2:06
and her sister's still down there, and we go down there
2:09
and see Rita Marie from time to time,
2:10
and then Rita comes up here.
2:12
But when she sees you on TV cooking, she's gonna be so mad.
2:15
All she wants to do is come up here
2:16
and sit right between us.
2:18
- Yes, she do, with her jealous self.
2:21
- With her jealous self. (Ineata chuckling)
2:22
Hey, Rita Marie, where you at? (chuckles)
2:24
You're in Jesup is where you're at.
2:27
All right, so we got our flour now, I'm gonna whip this in.
2:31
We're just gonna do a little bit of roux in here,
2:32
we're gonna add a little bit to get it thickened up.
2:36
(whisk scraping)
2:37
It's been so cold here in Savannah.
2:39
- Yes, it has.
2:40
- [Jamie] We're finally coming into spring now,
2:42
and it's starting to warm up some,
2:44
and today's one of the warmer days that we've had.
2:47
- [Ineata] Sure is.
2:48
- [Jamie] But then think about poor Jack.
2:49
- [Ineata] I heard they've been cold.
2:50
- Think about poor Jack up there in Boston
2:52
where it's only one degree. (Ineata humming)
2:54
I don't see how he can stand it.
2:57
- He's getting used to it.
3:00
- So I learned how to make a roux
3:02
from a woman in New Orleans, her name was Tee Eva.
3:07
Miss Tee Eva had a place down there, and she taught me.
3:12
Jelly, she must have been,
3:14
I know she was in her mid-eighties when I met her.
3:17
And the cast iron pot that we made the roux in
3:21
belonged to her grandmother. - [Ineata] Okay.
3:23
- [Jamie] So imagine how old that pot was.
3:25
I'm gonna whip in some of this milk.
3:27
This is our base for our casserole.
3:31
I'm gonna add this in slow, slow,
3:34
then I'm gonna have to cook this for a few minutes
3:36
so it can thicken up.
3:39
I'm gonna have to whip this in.
3:41
(whisk scraping)
3:43
How many- - Get it thick.
3:44
- Yep.
3:46
This'll take just a few minutes.
3:50
I sure do miss being down at the restaurant with you.
3:51
- Yeah, me too.
3:54
'Cause it's kinda lonesome there.
3:57
- [Jamie] It is lonesome. (Ineata humming)
4:00
But the Lord will take care of us.
4:01
- [Ineata] Yes he will.
4:03
Always do.
4:04
- [Jamie] What I wanna share with y'all
4:05
is that I have found a spot
4:09
to put my time and energy.
4:10
I'm so blessed to have served on the food bank board
4:15
maybe 13, maybe 10, 12 years ago.
4:20
And a friend of mine, Quentin,
4:21
that came into The Chicken Box all the time,
4:23
my friend Quentin,
4:25
he served on the board for a very long time.
4:27
And he asked me if I would come back to the board,
4:32
and I told him that, oh,
4:34
the timing couldn't have been better.
4:37
So I'm happy to serve on the board,
4:38
but I also have the opportunity to volunteer out there.
4:42
So I'm a full-time volunteer
4:44
at the Second Harvest Food Bank of Coastal Georgia,
4:48
and we feed, every day during the school week,
4:52
feed over about 4,000 kids lunch
4:56
in 21 counties here in Georgia.
4:58
- All right!
5:00
- They don't have lunch. - That is so cool.
5:01
- So, if you've got a...
5:03
There's need everywhere,
5:04
if you have a food bank in your community, I tell you,
5:07
the more you give, the more you'll get back.
5:09
I just love it, I've been so blessed,
5:12
I'm gonna drag you out there one day.
5:14
- God is good.
5:15
- Ain't that the truth? (Ineata humming)
5:17
And so is this food.
5:19
But this is pretty boring,
5:21
so why don't we take a break before I lose y'all
5:23
watching me stir this cold milk?
5:25
I'm gonna thicken this up.
5:26
When you come back, we're gonna make something happen.
5:28
Y'all stick around. - Okay.
5:30
- All right, look, y'all, we got this thickened up,
5:32
so what we're gonna do now is
5:33
we're gonna add some of our cheese in here.
5:36
We have two different kind of cheeses that we're using.
5:39
I'm gonna put about half of it in there,
5:42
this'll help thicken it up for us, too.
5:44
Get this nice and melty.
5:48
It's convenient to do everything in one pot,
5:50
especially when you're busy with your family.
5:52
- Yes.
5:53
- So we love one-pot wonders around here.
5:56
All right, get...
5:58
- Paula Deen!
5:59
- Paula Deen just walked in, y'all, hey, Mom!
6:01
- [Paula] Mr. Deen!
6:02
- Yes. - [Paula] Mr. Deen!
6:03
- You can trust me that she is
6:05
not camera ready this morning.
6:07
(chuckles) - No she ain't, honey.
6:08
No, sir.
6:10
She sure ain't.
6:11
(all laughing)
6:14
- Look how good this looks. (Ineata humming)
6:17
- That look good, boy.
6:19
- [Paula] I'll start telling your secrets, Nita,
6:21
if you start telling mine. (All laughing)
6:24
- I don't care about you telling mine.
6:26
I don't care.
6:28
- We did our sausage, we had a little bit of
6:30
renderings left in here, so we made our roux,
6:32
and we put our milk in,
6:33
we let it tighten up for about five minutes,
6:35
we've got our cheese that we put in here.
6:38
(spoon tapping) Now we're cooking.
6:40
So into this, y'all, look.
6:43
Let's do our pasta first.
6:46
We got our penne pasta that we're gonna put in here.
6:50
We're gonna fold this in.
6:51
- [Paula] What are y'all cooking?
6:54
- We're cooking a creamy collard green and sausage bake.
6:58
- [Paula] Wow!
6:59
- We made a roux, we made our own cheese sauce,
7:01
we've got our penne pasta.
7:03
- [Paula] How many times have you made that, Nita?
7:05
- [Ineata] Oh, I ain't never made that.
7:06
- [Jamie] That's what we said, we've never made,
7:08
neither one of us have ever had this before.
7:10
This is a recipe outta your book, mom.
7:12
- [Paula] Okay!
7:13
- So we're here to judge it and put it to the test.
7:18
I might should've used a...
7:19
This is gonna be just
7:21
about the right size, I might should-
7:23
- Yeah, 'cause we gonna put it in the oven.
7:25
- In that casserole pan, there.
7:27
You wanna put those sausage back in there, babe?
7:30
So we'll put our sausage in.
7:32
I'm gonna add a little bit of salt.
7:39
Oh, you know, I might should've
7:41
put these collard greens in there
7:42
before I put those meatballs in there.
7:44
- I wouldn't care.
7:46
- They'll be fine. (Ineata humming)
7:48
And then I'm gonna use,
7:49
I've got a bag of prepared collards off.
7:52
You don't have fresh collards around your house,
7:54
you can find these bag that have been washed and cut.
7:57
And this is kinda like spinach.
7:59
It looks like a lot in there,
8:00
but it's really gonna cook down.
8:02
- Sure is. - So I'm gonna put half a bag
8:04
of our collards in there.
8:07
Let's see if I can fold this in.
8:09
I got it figured out.
8:14
We're testing Theresa's nerves today.
8:16
(Paula laughing) (tongs scraping)
8:19
Now, (pan clanging)
8:21
I'm guilty of trying to put eight pounds of stuff
8:24
in a five-pound bag my whole life.
8:27
- You have, 'cause that's the only way you gonna stir it up.
8:30
- Yep.
8:31
And now we cook.
8:32
Actually, I'm gonna put a few more collards in here,
8:34
I love collard greens.
8:37
And we're gonna put some pimentos in here too.
8:40
Mainly for color.
8:42
If you wanna roast your own red peppers at the house,
8:44
you can do that, too. - Huh?
8:46
- Roast your own peppers at the house
8:47
over a fire, and then peel 'em.
8:50
You don't like pimentos? (Ineata humming)
8:51
Oh, I love 'em.
8:53
Roasted red peppers are good.
8:54
They're delish on a sandwich.
8:55
- Now I use the green pepper. - Green?
8:58
I don't like green ones.
9:00
- That's what I like.
9:01
Bell pepper? - Do you like the yellow ones?
9:03
- The bell pepper.
9:05
- Or just the green? - The green.
9:07
- If you ever try a red or a yellow one,
9:09
not a pimento, but just a regular pepper, they're sweet.
9:14
They're sweeter than the green ones.
9:17
Okay, and now, (pan creaking)
9:21
let's put it in here.
9:24
Let's see if I can do it this way.
9:29
This looks very good.
9:33
There's a lot of recipes-
9:33
- It do, it looks good. - Doesn't it look good?
9:35
There's a lot of recipes out there
9:37
that probably use kale instead of collard greens.
9:41
And kale's okay if it's cooked,
9:43
I'm not a really big fan of it.
9:44
This is beautiful.
9:47
Let's see if we can fill up this corner down here.
9:50
Now we gotta make the topping.
9:52
- Yeah.
9:53
- This is unprecedented, y'all.
9:55
For the first time ever, one of my videos
9:58
is gonna have to take two breaks!
10:01
I'm usually much quicker,
10:02
I wonder what slowed me down today!
10:04
- I don't know. (Jamie laughing)
10:07
I don't know what slowed him down.
10:09
- Look how good-looking that is!
10:11
Y'all gimme one minute.
10:12
We'll see you back here in a sec.
10:14
I'm gonna get the rest out of it.
10:15
All right, now let's put our top on.
10:17
We got our panko,
10:21
we've got some salt that we have left,
10:23
and we have our butter.
10:25
(bowl tapping)
10:27
Lemme grab a spoon real quick.
10:31
Mix this up and top this baby off.
10:34
- [Ineata] Yeah.
10:35
(spoon tapping)
10:41
(spoon tapping)
10:43
We look good?
10:44
- Yeah, it look good.
10:46
- All right, well, here we go.
10:48
Gonna put a little bit of crunch on top.
10:51
The Lord knows it's got enough cheese in it already.
10:55
This will bake off, give it a little bit of
10:57
crispy edge on the top,
10:59
and add a little bit of flavor with that butter, too.
11:02
And this will get us a little bit more salt in here.
11:05
This looks delicious.
11:06
- It looks delicious, I hope it is delicious.
11:10
- "Delish," like David says, "It looks delish."
11:13
- Delish.
11:14
- The best thing about this, y'all,
11:15
it's got vegetable in it, it's got protein in it,
11:16
it's got some carbs in it for you,
11:19
this is a really good one-pot meal.
11:21
So let's get it in the oven
11:23
and we'll see how it tastes.
11:25
All right, baby, here we go.
11:26
- [Ineata] Like my sister always say,
11:27
"You think you own Jamie,"
11:29
and I say, "I do." (Paula laughing)
11:33
- Surrounded by women that think they own me,
11:35
that's the story of my life.
11:37
Come on, we about to burn our lips off.
11:39
- [Paula] Funny, I said the same thing. (laughs)
11:42
- You tell Rita Marie she don't come around here
11:44
long enough, she don't need to worry about
11:45
what we're doing. - That's right.
11:46
That's right, I said, "Don't be doing that."
11:48
- Mom, you wanna come around and taste?
11:50
- [Paula] Yeah, I'll taste.
11:52
- Come on here and taste this thing.
11:55
- [Paula] I'm feeling like getting ready, but...
11:57
- [Jamie] Oh, you look beautiful, mom, come on.
11:59
- [Paula] Oh, thank you.
12:01
- Where's Mike?
12:03
- Well, I don't know.
12:03
- Our cat, Mike, he's around here somewhere.
12:06
All right, y'all forget that I'm doing
12:08
a hit television show right here.
12:11
That's not television, y'all forget what you're doing.
12:13
- Yes, yes.
12:14
- All right, I'm gonna get another fork.
12:16
- Wait, wait, you ain't got a piece of meat.
12:20
- There's your meat, right there.
12:21
Oh, he ain't got a piece of- (fork clattering)
12:23
Whoa!
12:24
Good save.
12:25
- All right, I'll get a piece of meat.
12:28
Okay, this is creamy collards and pasta with sausage.
12:32
- Yes. - And tell me what you think.
12:35
- I ain't ate nothing yet. (Paula laughing)
12:36
- It's gonna be hot.
12:38
Is it hot? - Uh-huh, it's steaming.
12:43
- I hear it crunching.
12:47
It's got enough seasoning too, doesn't it?
12:48
- Yes, it do. (Paula humming)
12:50
- It turned out good, didn't it?
12:53
- I love the crunchy top.
12:57
- A little bit of panko, some butter, some salt.
13:00
(Paula humming)
13:01
I don't have anything to worry about,
13:03
I'm completely surrounded.
13:05
- Like his bosses. (all laughing)
13:08
- Today's been awesome.
13:10
This is a fantastic recipe,
13:11
I hope you make it for your family.
13:13
It's a good time of year, too,
13:13
we're coming out of winter, this is delicious.
13:16
Y'all eat up!
13:17
I'm Jamie Deen, this is Jelly Roll, and my mama.
13:20
Thanks for tuning in, we'll see y'all 'round the kitchen.
13:22
- "And my mama."
13:24
- Everybody knows you, Mama.
13:28
Hey, y'all, it's Paula Deen.
13:30
Now, if you enjoyed this video, be sure to like it
13:33
and click the subscribe button as well as the notification
13:37
bell to be alerted when I post a video.
13:41
Love and Best Dishes Y'all.
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