| Level: | Easy |
| Total: | 42 min |
| Prep: | 10 min |
| Cook: | 32 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 42 min |
| Prep: | 10 min |
| Cook: | 32 min |
| Yield: | 4 servings |
Ingredients
- 16 ounces cavatelli pasta
- 20 ounces marinara sauce
- 1-ounce Parmesan
- 6 ounces ricotta cheese
- 1-ounce butter
- 4 ounces mozzarella cheese
- 1/3-ounce fresh basil leaves
Instructions
- Preheat the oven to 350 degrees F.
- Cook pasta until al dente in a pot of boiling, salted water.
- Heat the marinara sauce in a large saucepan. Reserve about 1 1/2 cups of the sauce. Set aside about 1 tablespoon of the Parmesan. To the sauce, add the ricotta and remaining Parmesan and stir well. Cook over medium heat, stirring, for about 2 minutes. Add the cooked pasta and the butter and toss well. Top with the reserved marinara and mozzarella and sprinkle with Parmesan. Bake for 15 to 20 minutes, or until golden brown. Garnish with fresh basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 733 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 30 g |
| Cholesterol | 70 mg |
| Sodium | 936 mg |
| Serving Size | 1 of 4 servings |
| Calories | 733 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 30 g |
| Cholesterol | 70 mg |
| Sodium | 936 mg |
Reviews
Great recipe, reminds me of this recipe at a family run resuarant in New Jersey.
Good for left overs.
Good for left overs.
I had always loved baked cavatelli at the Italian restaurant that I worked at, and I was excited when I found this recipe. The flavor of this dish is phenomenal! Not only that, since I only cook for two there were leftovers for a couple of days. The flavor is not lost in reheats either! Try it out, it’s well worth the extra pennies for the cheeses.