Cheesy Baked Cavatappi
This cheesy baked pasta feeds a crowd! Great for family gatherings or cozy weeknight dinners with leftovers for lunch.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Cheesy Baked Cavatappi
Prep Time30 Minutes
Servings6
Cook Time30 Minutes
Ingredients
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
Directions
- Cook pasta in boiling salted water according to package directions until barely al dente. Drain.
- Heat oil in large skillet over medium-high heat.
- Add sausage and onion to skillet; sauté 10-12 minutes.
- Add mushrooms, garlic, herbs and salt. Cook until liquid from mushrooms has evaporated (about 10 minutes).
- Add pasta sauce and cream. Bring to a simmer.
- Remove from heat and add pasta. Transfer to a 4-quart baking dish. May be refrigerated several hours or overnight.
- To Bake: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.
- Combine cheeses and parsley; sprinkle evenly over pasta.
- Continue baking, uncovered, until bubbly in center and cheese is melted (about 15
minutes).
30 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
3 Farm Daughters High Fiber Cavatappi Pasta Product, 12 Ounce
Deal
$4.49 was $5.49$0.37/oz
Wesson Vegetable Oil, 24 Ounce
2/$6 Deal
$3.00 was $3.49$0.13/oz
L&B Fresh All Natural Mild Italian Sausage, 16 Ounce
$8.49$0.53/oz
Yellow Onions Bagged, 3 Pound
Huge Deal
$2.99 was $3.99$1.00/lb
Our Family Whole Button Mushrooms, 4 Ounce
$2.29$0.57/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Curly Parsley Bunch, 1 Each
$1.99
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B Arrabbiata Pasta Sauce, 24 Ounce
Deal
$7.49 was $8.49$0.31/oz
Organic Valley Organic Heavy Whipping Cream, 16 Ounce
$6.49$0.41/oz
Kraft Shredded Mozzarella Cheese, 8 Ounce
2/$4 Huge Deal
$2.00 was $3.79$0.25/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb
Curly Parsley Bunch, 1 Each
$1.99
Directions
- Cook pasta in boiling salted water according to package directions until barely al dente. Drain.
- Heat oil in large skillet over medium-high heat.
- Add sausage and onion to skillet; sauté 10-12 minutes.
- Add mushrooms, garlic, herbs and salt. Cook until liquid from mushrooms has evaporated (about 10 minutes).
- Add pasta sauce and cream. Bring to a simmer.
- Remove from heat and add pasta. Transfer to a 4-quart baking dish. May be refrigerated several hours or overnight.
- To Bake: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.
- Combine cheeses and parsley; sprinkle evenly over pasta.
- Continue baking, uncovered, until bubbly in center and cheese is melted (about 15
minutes).