Best Cavatappi With Sugo And Meatballs Recipes
BAKED CAVATAPPI WITH SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500˚ F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon.
- Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce.
- Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes.
- Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta.
CAVATAPPI WITH SUGO AND MEATBALLS
If you happen to have some meatballs and sugo left over from the recipe on page 146, here's a simple baked dish that will put them to good use. Just toss them with cooked cavatappi-spiral pastas that do look like corkscrews-and cheeses, then bake. You can also bake this in a mold and turn it out, as a lovely golden torta. Press the filling to fit into a 10-cup Bundt pan or soufflé dish, generously buttered and coated with bread crumbs. Sprinkle bread crumbs and grated cheese on the top (which will become the bottom), and bake at 400° until the edges are golden.
Yield serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°.
- Cook cavatappi in a large pot of boiling, salted water until slightly underdone, 8 to 9 minutes (always a bit less than package directions). While the pasta is cooking, pour the sugo in the skillet and heat it slowly. Butter the bottom and sides of the baking dish with 2 tablespoons of the butter.
- Drain the cooked cavatappi in a colander, shake off excess water, and dump it into the pan. Toss pasta and sauce briefly until coated, then fold in the meatball slices for a minute or so to heat them.
- Turn off the heat, sprinkle on 2/3 cup of the grated cheese and 1 cup of the shredded cheese, and fold in. Drop the remaining butter in bits on the pasta, fold in quickly, and turn everything into the baking dish.
- Spread the pasta level in the dish; sprinkle the remaining shredded cheese all over and then the remaining grated cheese.
- Bake, uncovered, for 30 minutes, or until the top is crusty and nicely colored.
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