Southwestern Cavatappi Recipes

SOUTHWESTERN CAVATAPPI

Southwestern Cavatappi image

Here's another Healthy Living recipe triumph! Cavatappi is the perfect pasta to serve with this meaty, cheesy, Southwest-style sauce.

Provided by My Food and Family

Categories Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 9

Ingredients

1 lb. extra-lean ground beef
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
1 g zucchini, chopped
1 tsp. chili powder
3 g cavatappi pasta, uncooked
1 g (11 oz.) no-salt-added corn, drained
1 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
1 Tbsp. lime juice
1/4 cup chopped cilantro

Steps:

Brown meat in large skillet sprayed with cooking spray; drain. Stir in salsa, zucchini and chili powder; simmer on low heat 10 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
Stir corn and 1/2 cup cheese into meat mixture; cook 3 min. or until cheese is melted, stirring frequently.
Drain pasta; place in large bowl. Add meat mixture, lime juice and cilantro; mix lightly. Top with remaining cheese.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

BAKED CAVATAPPI WITH SAUSAGE

Baked Cavatappi with Sausage image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
8 ounces cavatappi or other corkscrew pasta
12 ounces loose lean turkey sausage
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 large clove garlic, grated
2 teaspoons herbes de Provence
1 28-ounce can crushed tomatoes
Freshly ground pepper
1 cup part-skim ricotta cheese
1/2 cup shredded Italian cheese blend
1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 romaine lettuce heart, chopped

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.

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