Cheesy Baked Cavatappi

Cheesy Baked Cavatappi

Cheesy Baked Cavatappi


  • 1 (16-ounce) package cavatappi pasta
  • 1 tablespoon vegetable oil
  • 1 pound Lunds & Byerlys Fresh All-Natural Italian Sausage Links, uncooked and cut into ½-inch pieces
  • 2 cups chopped onion
  • 2 (8-ounce) packages button mushrooms, quartered
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon kosher salt
  • 2 (26-ounce) jars pasta sauce
  • 1 cup heavy whipping cream
  • 2 cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley


  1. Cook pasta in boiling salted water according to package directions until barely al dente. Drain.

  2. Heat oil in large skillet over medium-high heat.

  3. Add sausage and onion to skillet; sauté 10-12 minutes.

  4. Add mushrooms, garlic, herbs and salt. Cook until liquid from mushrooms has evaporated (about 10 minutes).

  5. Add pasta sauce and cream. Bring to a simmer.

  6. Remove from heat and add pasta. Transfer to a 4-quart baking dish. May be refrigerated several hours or overnight.

  7. To Bake:
  8. Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.

  9. Combine cheeses and parsley; sprinkle evenly over pasta.

  10. Continue baking, uncovered, until bubbly in center and cheese is melted (about 15 minutes).

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.