BAKED CAVATAPPI WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
- Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
- Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
- Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.
BAKED CAVATAPPI IN TOMATO SAUCE
Steps:
- Fill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil. Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions). Drain the pasta well in a colander, and put it in a big bowl. Pour in 2 cups of the tomato sauce, sprinkle over it 1/2 cup of the grated grana, and toss well, to dress all the cavatappi evenly.
- Meanwhile, heat the oven to 400°; brush the baking dish with the butter. Spill in half of the dressed pasta, spreading it out to fill the pan bottom in an even layer, and arrange the cooked egg slices on top. Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese. Next, arrange all the remaining pasta in a flat, even layer, then spoon 3/4 cup tomato sauce on top. Sprinkle the remaining grated grana and the rest of the provola over the pasta; scatter the bread crumbs over all, and drizzle the last bit of tomato sauce on the top.
- Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the crumb topping and pressing it against the sides. Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minutes or so, until the top is nicely browned and crusty. Serve hot!
CAVATAPPI WITH BROCCOLI SAUCE
This rustic pasta sauce consists of mainly one ingredient: broccoli. The broccoli is boiled until very tender and then mashed with a fork. Simply toss the mashed broccoli with pasta water and some cheese to make a delicious and nutritious sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
- Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
- Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.
Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 25 milligrams, Sodium 654 milligrams, Carbohydrate 67 grams, Fiber 5 grams, Protein 20 grams, Sugar 4 grams
BAKED CAVATAPPI WITH SMOKED HAM AND FONTINA
An upscale macaroni and cheese. Delicate flavor, has been popular with kids and adults. Recipe is from an Antonio's pasta bag.
Provided by DJM70
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring 6 quarts of salted water to a boil.
- Meanwhile, saute mushrooms in 1 tbs.
- butter over medium heat for two minutes.
- Add Sherry, stir for 1 minute and remove mushrooms from heat.
- Cook the cavatappi in the boiling water until al dente and drain.
- While pasta is cooking, melt 3 tbs.
- butter in a saucepan over medium heat.
- Add the flour and whisk until smooth.
- Gradually add milk and continue whisking.
- Stir over heat until sauce thickens, about 10 minutes.
- Remove from heat and add sauteed mushrooms, nutmeg, salt and pepper.
- Butter a large ovenproof dish, and arrange 1/3 of the cavatappi in the dish.
- Top with 1/3 of the cheese and ham and spoon on 1/3 of the sauce.
- Repeat the layers two more times, ending with sauce.
- Bake in a preheated 350 degree oven until heated through and bubbly, about 20 to 30 minutes minutes.
- (Casserole may also be refrigerated and baked later. Increase baking time to 30 minutes for a chilled casserole.) (DJM notes: use a dish smaller and a little deeper than a basic 9x13.).
CHERRY TOMATO & RICOTTA CAVATAPPI
Enjoy this simple pasta bake that will be ready to eat in 35 minutes - it uses cavatappi pasta, plus sweet tinned cherry tomatoes and creamy ricotta
Provided by Rosie Mackean
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Heat the oil in a large saucepan over a medium heat and fry the garlic for 30 secs until sizzling. Add the tomatoes, then swill out the cans with a splash of water and add this, too. Season well and simmer for 15 mins to reduce slightly. When the water is boiling, stir in the cavatappi and cook for 1 min less than pack instructions.
- Meanwhile, combine the ricotta, double cream and a grating of nutmeg in a bowl, then season to taste with salt and pepper.
- Taste the tomato sauce for seasoning, then drain the cavatappi and add to the sauce along with the basil. Stir to combine. Tip half the pasta mixture into the base of a medium ovenproof dish, then dollop over half the ricotta mixture. Pour the rest of the pasta mixture on top, then spoon over the rest of the ricotta mixture. Don't worry about making it look too neat - you want large pockets of the creamy ricotta mixture throughout the bake.
- Sprinkle over the parmesan, then slide under the hot grill for 5 mins, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread for mopping up the bowls.
Nutrition Facts : Calories 777 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
More about "baked cavatappi in tomato sauce food"
CAVATAPPI WITH CREAMY TOMATO SAUCE - GONNA WANT …
From gonnawantseconds.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 503 per serving
- In a large, high-sided skillet, melt the butter over medium heat. Add the prosciutto, onion, and red pepper flakes and cook until the onions are very soft, about 10 minutes. Turn up the heat to medium-high and stir in the garlic. Cook, stirring constantly for 30-45 seconds. Add tomato paste and sun-dried tomatoes and continue to cook, stirring constantly, for one minute. Pour 1/4 cup of wine in the skillet and cook, stirring often, until all the liquid has evaporated, 1 to 2 minutes.
- Meanwhile, bring 4 quarts of water to a boil. Add 1 tablespoon of salt. Cook the Cavatappi until al dente, according to package instructions. Before draining, reserve 1/2 cup of pasta water. Drain Cavatappi well then return it back to the cooking pot.
- Add 2 cups of the crushed tomatoes, salt, pepper, and a pinch of sugar. Bring to a boil, then reduce heat to a simmer. Cover partially, and continue to simmer, stirring occasionally, until sauce is thickened, (a spoon dragged through the sauce will leave a trail) about 15 minutes. Add cream, basil, the remaining 2 tablespoons of crushed tomatoes, and the remaining 2 tablespoons of wine to thicken the sauce. Stir to combine. Adjust seasoning.
- Toss Cavatappi with sauce. Adjust the consistency with cooking water as needed. Serve immediately.
CAVATAPPI PASTA WITH YELLOW TOMATO SAUCE RECIPE - TODAY
From today.com
BAKED CAVATAPPI - LUNDS & BYERLYS
From lundsandbyerlys.com
CAVATAPPI PASTA WITH MARINARA SAUCE RECIPE - RECIPES.NET
From recipes.net
GREEN BEANS IN TOMATO SAUCE
From more.ctv.ca
BAKED CAVATAPPI WITH MEAT SAUCE - HARPS FOOD STORES
From harpsfood.com
BAKED CAVATAPPI IN TOMATO SAUCE - CAVATAPPI A - RECIPEBRIDGE
From recipebridge.com
CAVATAPPI PASTA & YELLOW TOMATO SAUCE - BLUE APRON
From blueapron.com
10 BEST CAVATAPPI PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CAVATAPPI PASTA WITH CREAM SAUCE - FOOD WITH FEELING
From foodwithfeeling.com
CAVATAPPI PASTA WITH ROASTED TOMATOES, GARLIC & BASIL RECIPE
From industryeats.com
CAVATAPPI RECIPE (CREAMY BAKED VERSION) | KITCHN
From thekitchn.com
CAVATAPPI AMATRICIANA - KATIE'S CUCINA
From katiescucina.com
CAVATAPPI IN A TOMATO CREAM SAUCE RECIPE | HELLOFRESH
From hellofresh.com
BEST BAKED CAVATAPPI IN TOMATO SAUCE RECIPES
From alicerecipes.com
BAKED CAVATAPPI IN TOMATO SAUCE FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
BAKED CAVATAPPI IN TOMATO SAUCE - STLTODAY.COM
From stltoday.com
FRESH TOMATO SAUCE RECIPE - HOW TO MAKE FRESH TOMATO SAUCE
From thepioneerwoman.com
BAKED CAVATAPPI WITH ITALIAN SAUSAGE RECIPE - RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love