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Baked Cavatelli




Source of Recipe


BH&G


Recipe Introduction


"This sausage and pasta dish is hearty, filling, and easy. If you want to sneak in some vegetables, just place fresh spinach in the sieve used for draining the pasta water. The hot water will wilt it. Further personalize this dish by choosing your sausage. Italian sausage links are available either mild (sometimes called "sweet") or hot -- use whichever you prefer."




List of Ingredients




7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper


Recipe



1. Cook pasta according to package directions. Drain; set aside.

2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.

3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.*

4. Bake, covered, in a 375? oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.


Makes 5 to 6 servings.