CREAMY CAVATAPPI & CHEESE
Dive fork-first into oodles of noodles baked to bubbly perfection and coated with a to-die-for sharp cheddar cheese sauce in this cavatappi, a grown-up version of mac and cheese. Hot sauce lends mild heat that's delectable with the smoky topping. -Barbara Colucci, Rockledge, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 15
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.
Nutrition Facts :
CREAMY MUSHROOM CAVATAPPI
Make and share this Creamy Mushroom Cavatappi recipe from Food.com.
Provided by Chris Reynolds
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
- Meanwhile, in 12-inch skillet, heat oil on medium until hot. Add onion and cook 3 minutes or until beginning to soften. Increase heat to medium-high, and stir in mushrooms; cook 8 to 10 minutes or until mushrooms are golden and most liquid evaporates, stirring frequently. Transfer mushroom mixture to small bowl.
- In 2-cup liquid measuring cup, whisk cornstarch into milk; add to same skillet and heat to boiling on medium, whisking frequently. Boil 1 minute, stirring constantly to prevent scorching on bottom of skillet. Remove skillet from heat and whisk in 1/2 cup Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Place peas in colander. Pour pasta over peas; drain and return to saucepot. Stir in mushroom mixture, cheese sauce, and ham; toss to coat. Serve with freshly grated Parmesan.
Nutrition Facts : Calories 409.9, Fat 9.4, SaturatedFat 4, Cholesterol 35.5, Sodium 788.5, Carbohydrate 55.9, Fiber 4.4, Sugar 4.8, Protein 24.8
PESTO CAVATAPPI
Delicious, easy pesto cavatappi recipe. Perfect for busy weeknights.
Provided by andmee
Categories Pesto Pasta
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well.
- Meanwhile, heat oil in a large skillet over medium-high heat until shimmering. Add tomatoes and cook until heated through and some liquid has been released, about 5 minutes. Stir in wine and cream; bring to a boil. Reduce heat to medium and cook until sauce has thickened slightly, about 2 minutes.
- Add pesto and stir until heated through, about 2 minutes. Add drained pasta and toss until combined. Transfer to a serving dish and garnish with Parmesan cheese.
Nutrition Facts : Calories 458 calories, Carbohydrate 45.4 g, Cholesterol 29 mg, Fat 22.3 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 7.7 g, Sodium 398 mg, Sugar 3 g
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