Baked cavatappi is a comforting, crowd-pleasing casserole that combines the delightful corkscrew shape of cavatappi pasta with a rich, creamy sauce and a golden, bubbly cheese topping. It works beautifully because the pasta’s ridges and curves hold onto the sauce, ensuring every bite is full of flavor. This recipe is a versatile canvas for adding proteins and vegetables, making it a perfect weeknight dinner or a dish to bring to a potluck.
Ingredients
- 1 lb (450 g) cavatappi pasta
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 lb (450 g) ground beef (or Italian sausage, casings removed)
- 1 tsp salt, plus more for pasta water
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
- 1 can (28 oz / 794 g) crushed tomatoes
- 1 cup (240 ml) heavy cream
- 2 cups (200 g) shredded mozzarella cheese, divided
- 1/2 cup (50 g) grated Parmesan cheese, divided
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Add the cavatappi and cook until just al dente, about 2 minutes less than the package directs (usually 8-9 minutes). Drain and set aside.
- While the pasta cooks, heat the olive oil in a large Dutch oven or oven-safe skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and Italian seasoning.
- Stir in the crushed tomatoes and bring to a simmer. Let cook for 5 minutes to meld flavors.
- Reduce heat to low and stir in the heavy cream. Cook for 2 minutes, then remove from heat. The sauce should be a creamy pink color.
- Add the drained pasta to the sauce, along with 1 cup (100 g) of the mozzarella and 1/4 cup (25 g) of the Parmesan. Stir well to combine everything.
- Transfer the mixture to a 9×13-inch (23×33 cm) baking dish if not using an oven-safe skillet. Top with the remaining mozzarella and Parmesan.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the edges are slightly golden. For a browner top, switch to broil for the last 2 minutes, watching closely.
- Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- Don’t overcook the pasta: Since it will bake in the oven, undercook the cavatappi by about 2 minutes. This prevents it from becoming mushy after baking.
- Make it ahead: Assemble the entire casserole (without baking), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
- Substitutions: Swap the ground beef for ground turkey, chicken, or a plant-based crumble. For a vegetarian version, add 2 cups of sautéed mushrooms or zucchini instead of meat.
- Cheese variety: Feel free to use provolone, fontina, or a smoked gouda in place of some of the mozzarella for a different flavor profile.
Serving Suggestions
Serve this baked cavatappi with a crisp green salad dressed with lemon vinaigrette and a side of garlic bread to soak up any extra sauce. Steamed broccoli or roasted asparagus also make excellent sides. For a complete Italian-inspired meal, start with a simple antipasto platter.
Variations
- Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes with the garlic and use hot Italian sausage instead of ground beef.
- Four-Cheese: Replace the mozzarella and Parmesan with a mix of sharp cheddar, Gruyère, fontina, and Parmesan for an extra decadent dish.
- Pesto Cavatappi: Skip the tomatoes and cream. Toss the cooked pasta with 1 cup (240 ml) of basil pesto, 1/2 cup (120 ml) of heavy cream, and 1 cup (150 g) of cherry tomatoes. Top with mozzarella and bake as directed.
- Chicken Broccoli: Add 2 cups of cooked, chopped chicken and 2 cups of blanched broccoli florets to the sauce before baking.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion in the microwave for 1-2 minutes, or reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through. For best results, add a splash of milk or broth before reheating to restore creaminess. This dish can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different pasta shape? Yes, penne, rigatoni, ziti, or fusilli all work well. Just be sure to adjust the cooking time to keep it al dente.
Why is my baked pasta dry? This usually happens if the pasta absorbs too much sauce. Make sure you have enough sauce (the recipe has a good ratio) and don’t overbake. Covering the dish with foil for the first half of baking can also help retain moisture.
Can I make this without heavy cream? Absolutely. Substitute the heavy cream with half-and-half, whole milk, or a can of evaporated milk. The sauce will be slightly less rich but still creamy.
How do I know when the ground beef is fully cooked? The USDA FSIS safe minimum internal temperature for ground meat is 160°F (71°C). Use a food thermometer to check that the beef has reached this temperature before proceeding.
Can I add vegetables? Yes, this is a great way to use up veggies. Sauté mushrooms, bell peppers, or zucchini with the onion, or stir in spinach or kale at the end.
Is this recipe gluten-free? No, but you can easily make it gluten-free by using gluten-free cavatappi pasta and ensuring all other ingredients (like the crushed tomatoes and seasonings) are certified gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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