Baked Cavatelli
OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband, we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!
OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband, we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!
- Carbohydrate 823.36706091997 g
- Cholesterol 2165.96641176985 mg
- Fat 614.174423572836 g
- Fiber 17.3535802055041 g
- Protein 549.066775529659 g
- Saturated Fat 342.41533699008 g
- Serving Size 1 1 casserole, 4-6 serving(s) (7237g)
- Sodium 12025.6486685955 mg
- Sugar 806.013480714466 g
- Trans Fat 33.0520964660926 g
- Calories 10966 calories
Step-by-step
- 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 375degreesF 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.
Baked Cavatelli: A Weeknight Winner
As a busy mom, finding time to cook a delicious and satisfying dinner that pleases everyone in my family can be a real challenge. My kids, bless their hearts, are notorious picky eaters; snacks are their main food group! But there's one dish that always manages to bring them to the table with smiles: my Baked Cavatelli. This recipe has been a staple in our family for years, and it's evolved alongside our changing needs and tastes.
I first discovered this recipe years ago, in a Better Homes and Gardens magazine. It's been a lifesaver countless times, and it's so adaptable. The original recipe included spinach and peppers, which I sometimes add, particularly when I have leftover vegetables from other meals or have prepped and frozen them in advance. It’s all about maximizing my time in the kitchen and minimizing waste!
The beauty of this dish lies in its simplicity and versatility. It's a one-pan wonder, requiring minimal prep work and cleanup. Perfect for a busy weeknight! The cavatelli pasta holds the rich tomato sauce beautifully, and the Italian sausage adds a delicious savory depth. The mozzarella cheese melts into a gooey, comforting layer on top, which my kids especially love. The sausage is also something that can be prepped ahead and even frozen in portions for even quicker weeknight cooking. I like to use a mix of mild and spicy sausage. I cook both types in separate pans, and then combine and freeze half to use in a future meal.
What makes this recipe even more special is its ability to evolve with my family. When it was just my husband and I, we’d always have tons of leftovers. Now, with the kids, the casserole disappears in a flash, leaving only happy faces (and a slightly disappointed dog, who's been known to try to lick the casserole dish clean!). It's truly become a symbol of our family’s growth and shared meals.
Beyond the taste and convenience, this recipe reminds me of the importance of simple pleasures and shared moments. The aroma of baking sausage and pasta filling our kitchen always brings a wave of warmth and nostalgia. It's more than just a meal; it's a connection to memories and a comforting tradition. I highly recommend adding this Baked Cavatelli to your family's dinner repertoire. It's a recipe that will not only satisfy your family's hunger but will also warm their hearts.
Tips and Variations:
- Prep Ahead: Cook the sausage and chop the vegetables ahead of time to save time during the week.
- Spice it Up: Add some red pepper flakes for an extra kick.
- Veggie Boost: Incorporate other vegetables like mushrooms, zucchini, or bell peppers.
- Cheese Variations: Experiment with different cheeses such as parmesan or provolone.
- Make it a Complete Meal: Serve with a side salad or garlic bread.
I hope you enjoy this family-favorite recipe as much as we do! Let me know in the comments how it turns out!
