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Wednesday, August 15, 2012

Baked Cavatelli

baked cavatelli

This quick and easy cavatelli casserole recipe uses simple but tasty ingredients such as fresh mozzarella and sausage.

  • 2-1/3  cups
    dried cavatelli or wagon wheel macaroni (7 ounces)
  • 12  ounces
    uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
  • 3/4  cup
    chopped onion
  • 2  cloves
    garlic, minced
  • 1  26-ounce jar
    pasta sauce
  • 1  cup
    shredded mozzarella cheese (4 ounces)

    1/4  teaspoon            black pepper

    Cook pasta according to package directions. Drain; set aside.
    In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
    In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*
    Bake, covered, in a 375 degree F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
    Makes 5 or 6 servings
    *Note: For individual portions, spoon the mixture into 5 or 6 individual (8- to 10-ounce) casseroles. Place the casseroles on a large baking sheet. Cover casseroles with foil and bake in a 375 degree F oven for 15 to 20 minutes or until nearly heated through. Uncover, sprinkle with remaining 1/4 cup cheese, and bake about 5 minutes more or until cheese is melted.


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