Baked Cavatappi In Tomato Sauce Recipes

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BAKED CAVATAPPI WITH ARTICHOKES AND FENNEL



Baked Cavatappi With Artichokes and Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6-8 servings

Number Of Ingredients 13

Kosher salt
1 pound cavatappi
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28-ounce can plum tomatoes
1 15-ounce can plum tomatoes
4 large sprigs basil
1 cup fresh ricotta cheese
1 1/2 cups chopped frozen artichoke hearts, thawed
1 1/2 cups sliced fennel, sauteed
3 cups cubed fresh mozzarella cheese
1 cup freshly grated pecorino cheese

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the cavatappi until very al dente, 2 to 3 minutes less than the label directs; drain.
  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
  • Stir the ricotta into the sauce, then add the artichoke hearts and fennel.
  • Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.

BAKED CAVATAPPI IN TOMATO SAUCE



Baked Cavatappi in Tomato Sauce image

Categories     Bread     Sauce     Tomato     Side     Bake     Boil

Yield serves 6

Number Of Ingredients 11

Kosher salt for the pasta pot
1 pound cavatappi or penne
4 cups Tomato Sauce (page 385)
1 cup freshly grated Grana Padano or Parmigiano-Reggiano
2 tablespoons soft butter
6 hard-cooked eggs, peeled, sliced in 1/2-inch rounds
1 pound shredded provola or provolone, preferably imported from Italy
1/4 cup fine dry bread crumbs
2 tablespoons chopped fresh Italian parsley
RECOMMENDED EQUIPMENT
A large pot for cooking the pasta; a 4-quart rectangular baking dish or oval gratin dish

Steps:

  • Fill the pasta pot with salted water (at least 1 tablespoon salt), and heat to a rolling boil. Stir in the cavatappi, and cook at the boil until al dente (about 2 minutes less than the package directions). Drain the pasta well in a colander, and put it in a big bowl. Pour in 2 cups of the tomato sauce, sprinkle over it 1/2 cup of the grated grana, and toss well, to dress all the cavatappi evenly.
  • Meanwhile, heat the oven to 400°; brush the baking dish with the butter. Spill in half of the dressed pasta, spreading it out to fill the pan bottom in an even layer, and arrange the cooked egg slices on top. Scatter half the shredded provola evenly over the eggs, then spread a cup of tomato sauce on top of the cheese. Next, arrange all the remaining pasta in a flat, even layer, then spoon 3/4 cup tomato sauce on top. Sprinkle the remaining grated grana and the rest of the provola over the pasta; scatter the bread crumbs over all, and drizzle the last bit of tomato sauce on the top.
  • Tent the baking dish with a sheet of aluminum foil, arching it so it doesn't touch the crumb topping and pressing it against the sides. Set the dish in the oven, and bake for 35 minutes, then remove the foil, and bake another 15 minutes or so, until the top is nicely browned and crusty. Serve hot!

BAKED CAVATAPPI WITH SAUSAGE



Baked Cavatappi with Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces cavatappi or other corkscrew pasta
12 ounces loose lean turkey sausage
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 large clove garlic, grated
2 teaspoons herbes de Provence
1 28-ounce can crushed tomatoes
Freshly ground pepper
1 cup part-skim ricotta cheese
1/2 cup shredded Italian cheese blend
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 romaine lettuce heart, chopped

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.

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