Cheesy Baked Cavatappi
February 17, 2024
This cheesy baked pasta feeds a crowd! Great for family gatherings or cozy weeknight dinners with leftovers for lunch.
Ingredients
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1(16-ounce) package cavatappi pasta
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1tablespoon vegetable oil
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1pound Lunds & Byerlys Fresh All-Natural Italian Sausage Links, uncooked and cut into ½-inch pieces
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2cups chopped onion
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2(8-ounce) packages button mushrooms, quartered
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2tablespoons chopped garlic
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1tablespoon chopped fresh basil
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1tablespoon chopped fresh thyme
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1tablespoon chopped fresh parsley
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1teaspoon kosher salt
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2(26-ounce) jars pasta sauce
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1cup heavy whipping cream
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2cups shredded mozzarella cheese
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½cup freshly grated Parmesan cheese
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3tablespoons chopped fresh parsley
Directions
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1
Cook pasta in boiling salted water according to package directions until barely al dente. Drain.
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2
Heat oil in large skillet over medium-high heat.
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3
Add sausage and onion to skillet; sauté 10-12 minutes.
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4
Add mushrooms, garlic, herbs and salt. Cook until liquid from mushrooms has evaporated (about 10 minutes).
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5
Add pasta sauce and cream. Bring to a simmer.
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6
Remove from heat and add pasta. Transfer to a 4-quart baking dish. May be refrigerated several hours or overnight.
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7
To Bake: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.
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8
Combine cheeses and parsley; sprinkle evenly over pasta.
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9
Continue baking, uncovered, until bubbly in center and cheese is melted (about 15 minutes).