Cheesy Baked Cavatappi

By Lunds & Byerlys

November 4, 2024

This cheesy baked pasta feeds a crowd! Great for family gatherings or cozy weeknight dinners with leftovers for lunch.


Ingredients

  • 1
    (16-ounce) package cavatappi pasta
  • 1
    tablespoon vegetable oil
  • 1
    pound Lunds & Byerlys Fresh All-Natural Italian Sausage Links, uncooked and cut into ½-inch pieces
  • 2
    cups chopped onion
  • 2
    (8-ounce) packages button mushrooms, quartered
  • 2
    tablespoons chopped garlic
  • 1
    tablespoon chopped fresh basil
  • 1
    tablespoon chopped fresh thyme
  • 1
    tablespoon chopped fresh parsley
  • 1
    teaspoon kosher salt
  • 2
    (26-ounce) jars pasta sauce
  • 1
    cup heavy whipping cream
  • 2
    cups shredded mozzarella cheese
  • ½
    cup freshly grated Parmesan cheese
  • 3
    tablespoons chopped fresh parsley

Directions

  1. 1

    Cook pasta in boiling salted water according to package directions until barely al dente. Drain.

  2. 2

    Heat oil in large skillet over medium-high heat.

  3. 3

    Add sausage and onion to skillet; sauté 10-12 minutes.

  4. 4

    Add mushrooms, garlic, herbs and salt. Cook until liquid from mushrooms has evaporated (about 10 minutes).

  5. 5

    Add pasta sauce and cream. Bring to a simmer.

  6. 6

    Remove from heat and add pasta. Transfer to a 4-quart baking dish. May be refrigerated several hours or overnight.

  7. 7

    To Bake: Bake, covered, in a 350 F oven for 15 minutes; remove cover and stir.

  8. 8

    Combine cheeses and parsley; sprinkle evenly over pasta.

  9. 9

    Continue baking, uncovered, until bubbly in center and cheese is melted (about 15 minutes).

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