Best Cavatappi Casserole With Prosciutto And Three Cheeses Recipes

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CAVATAPPI WITH PROSCIUTTO AND PARMESAN



CAVATAPPI WITH PROSCIUTTO AND PARMESAN image

Yield 4 cups

Number Of Ingredients 9

1/2 pound uncooked cavatappi
Cooking spray
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Steps:

  • 1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. 2. Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN



Cavatappi With Prosciutto and Parmesan image

This simple pasta toss relies on a few well-chosen, high-quality ingredients. Ensure success with Italian imports: extra-virgin olive oil; buttery imported prosciutto from Parm; and nutty, complex Parmigiano-Reggiano, also from Parma.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb uncooked cavatappi pasta
cooking spray
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce very thin slices prosciutto, cut into thin strips
1/4 cup shaved fresh parmigiano-reggiano cheese

Steps:

  • Cook pasta according to the package directions, omitting salt and fat. Drain in colander over a bowl, reserving 3 tablespoons cooking liquid.
  • Heat pan over medium heat. Coat pan with cooking spray. Add garlic to pan, and saute 1 minute. Remove from heat. Add reserved 3 tablespoons cooking liquid and pasta to pan; let stand 2 minutes. Stir in parsley, oil, salt, pepper, and prosciutto; sprinkle with cheese. Serve immediately.

CREAMY CAVATAPPI & CHEESE



Creamy Cavatappi & Cheese image

Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 15

6 cups uncooked cavatappi or spiral pasta
3 garlic cloves, minced
1/3 cup butter
1/4 cup all-purpose flour
1 tablespoon hot pepper sauce
4 cups 2% milk
6 cups shredded sharp cheddar cheese
1 cup cubed Velveeta
3 green onions, chopped
TOPPINGS:
1/2 cup panko bread crumbs
3 thick-sliced bacon strips, cooked and coarsley crumbled
1 tablespoon butter, melted
1 green onion, chopped
Coarsely ground pepper, optional

Steps:

  • Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

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