Baked Cavatappi with Sausage

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • Kosher salt
  • 8 oz. cavatappi
  • 12 oz. Italian sausage, bulk
  • 1/4 cup olive oil
  • 1 small onion, finely diced
  • 1 large garlic clove, grated
  • 2 tsp herbs de Provence
  • 28 oz. can crushed tomatoes
  • Black pepper
  • 1 cup ricotta
  • 1/2 cup shredded Italian cheese blend
  • 1 tsp grated lemon zest, plus 1 tbsp lemon juice
  • 1 romaine lettuce heart, chopped

Directions

  1. eheat the oven to 500. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than directed for al dente. Reserve 1 cup cooking water, then drain.

  2. Meanwhile, cook the sausage in 1 tbsp 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.

  3. Heat 1 more tbsp olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbs 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.

  4. Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 tsp each salt and pepper and 3 tbsp 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.

  5. Toss the lettuce with the lemon juice and remaining 2 tbsp olive oil; season with salt and pepper. Serve with the pasta.

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