Cavatappi Casserole With Prosciutto And Three Cheeses Recipes

CREAMY CAVATAPPI & CHEESE

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.

CAVATAPPI WITH PROSCIUTTO AND PARMESAN

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.

BAKED CAVATAPPI WITH SAUSAGE

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 CASSEROLE WITH PROSCIUTTO AND THREE CHEESES

Steps:

• Preheat oven to 350ºF.
• Cook pasta according to package directions. Drain and set aside.
• Lightly grease a 13x9" baking dish, and set aside. (Can also use 8 ramekins).
• Cook prosciutto in a large nonstick skillet over medium-high heat, stirring often, 6 minutes or until browned and crisp; set aside.
• Melt butter in a Dutch oven over medium-high heat.
• Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, 5 minutes or until smooth mixture comes to a boil and thickens.
• Whisk in salt, black pepper, and, if desired, red pepper or hot sauce.
• Remove from heat and add 1 cup Guyère, whisking until smooth.
• Add Gouda and Parmesan, and whisk until smooth.
• Add prosciutto and pasta, and stir to combine.
• Transfer mixture to prepared dish(or ramekins) top with remaining 1 cup Gruyère.
• Bake at 350ºF for 20 minutes or until bubbly.