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Cheesy Baked CavatappiCheesy Baked Cavatappi

Cheesy Baked Cavatappi

This cheesy baked pasta feeds a crowd! Great for family gatherings or cozy weeknight dinners with leftovers for lunch.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cheesy Baked Cavatappi
Cheesy Baked Cavatappi
Prep Time30 Minutes
Servings6
Cook Time30 Minutes
Ingredients
1 - 16-ounce package cavatappi pasta
1 tablespoon vegetable oil
1 pound L&B 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
  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: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.
  8. Combine cheeses and parsley; sprinkle evenly over pasta.
  9. Continue baking, uncovered, until bubbly in center and cheese is melted (about 15

minutes).

30 minutes
Prep Time
30 minutes
Cook Time
6
Servings

Directions

  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: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.
  8. Combine cheeses and parsley; sprinkle evenly over pasta.
  9. Continue baking, uncovered, until bubbly in center and cheese is melted (about 15

minutes).