Weeknight Cavatini Recipes

Steps:

• In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
• Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

Steps:

• 1. Combine all ingredients.
• 2. Put into large baking pan and top with cheese.
• 3. Bake in 450-degree oven until cheese is melted and slightly browned.

Steps:

• Bring a large pot of salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
• Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
• Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
• Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
• Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

Steps:

• 1. Brown ground turkey, onion, and bell pepper. Add pepperoni and sauce.
• 2. Boil all pastas for 10 minutes. Drain.
• 3. Add to meat sauce mixture.
• 4. In a medium bowl, mix 2 cups of mozzarella, the cottage cheese, and Italian seasoning.
• 5. In a 9x13 baking dish, layer almost 1/2 of pasta/meat mixture.
• 6. Then, add a layer of 1/2 cheese mixture.
• 7. Add another layer of pasta/meat (make sure to leave enough for a thin third layer). Add a layer of the rest of the cheese mixture. Top with remaining pasta/meat, and sprinkle on the 1/2 cup of mozzarella.
• 8. Bake at 350 degrees for 35 minutes.

Steps:

• In a Dutch oven, cook the beef, onions and pepper over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, mushrooms, pepperoni, sauce mix and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour., Meanwhile, for pasta, bring water to a boil in a large saucepan. Add macaroni and pastas. Return to a boil, stirring occasionally. Cook, uncovered, for 10-12 minutes or until tender; drain. Stir into tomato sauce. Transfer to a greased 13x9-in. baking dish (dish will be full)., Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Cook pasta according to package directions; drain. Meanwhile, brown sausage in a skillet over medium heat. Add onion and green pepper; cook until tender. Drain; stir in pasta sauce. Combine pasta and sausage mixture; mix together and transfer to a greased 13"x9" baking pan. Arrange pepperoni slices on top; sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.Tip: There are lots of delicious, already-seasoned flavors of pasta sauce at the supermarket! Keep several different varieties in the pantry and add a new twist to tried & true dishes.

Steps:

• Bring to a boil 5 quarts of salted water. Add Pasta and cook al dente. In the meantime, brown sausage in skillet, remove with a slotted spoon. Add Musrooms to skillet, saute until browned. Add to bowl with sausage. Wipe out the skillet with paper towel. Add Meat and Mushrooms back to skillet and add sauce, heat through.
• Now in a deep casserole dish layer ingredients as follows:
• Thin layer of sauce.
• Pasta.
• Pepperoni.
• Cheese.
• Repeat one time.
• Sprinkle Basil on top.
• Bake at 350 for approx 30 minute until bubbling and light browned on top.