BAKED CAVATELLI
OMG! My kids complain about most food and eating dinner (they're snack-a-holics) but this casserole is not one of those dinners. When I used to cook this when it was just me and my husband (B.C.), we used to have a ton of leftovers!! However, now there are none, and it's the dog who's most upset.... The sausage you can either get in mild or Spicy and I like to mix both in this dinner. I cook both packs at once, one skillet for each type. Once they are done I take half from the mild and half from the spicy and combine them in one zippy-bag and freeze them (add them to your future Spag&Mtball dinner and WOW!). I got this from a BHG Mag at least 17 years ago (when we first moved in together - May of '89) and just saw this again on BHG.com (my original calls for half of a bag/box of spinach and 1/2 cup of red peppers and onion (I buy frozen in bags to save time or pre-prep your veggies and freeze), each in addition to what is here as well as draining the pasta water over the spinach in a mesh colander to wilt/separate it..I add the spinach to the sauce mix before stirring)... I tell ya, all.. this is a great recipe!
Provided by BratGyrl
Categories Pork
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; set aside.
- In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
- 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.*.
- Bake, covered, in a 375°F 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.
- My card says it feeds 5 to 6, and I say a family of four -- and a sad ol'doggie -- for licking the casserole dish clean -- .
Nutrition Facts : Calories 757.9, Fat 35.9, SaturatedFat 13.5, Cholesterol 74.8, Sodium 2062.8, Carbohydrate 73.6, Fiber 7.7, Sugar 22.1, Protein 33.1
CAVATELLI PASTA
Steps:
- 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.
TUSCANY CAVATELLI
Make and share this Tuscany Cavatelli recipe from Food.com.
Provided by Dinglebop
Categories One Dish Meal
Time 20m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a large bowl.
- Cook pasta according to the package directions in salted water, until al dente, then drain.
- Place hot pasta onto the tomato mixture and toss well.
- Serve warm or room temperature.
Nutrition Facts : Calories 408.6, Fat 7.5, SaturatedFat 1.4, Cholesterol 1.8, Sodium 242.2, Carbohydrate 71.2, Fiber 3.9, Sugar 3.1, Protein 13.4
HANDMADE ITALIAN RICOTTA CAVATELLI
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 2 pounds of pasta
Number Of Ingredients 3
Steps:
- Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes.
- Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes.
- Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers.
HOMEMADE CAVATELLI PASTA
Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.
Provided by Bernadette
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Nutrition Facts : Calories 338.2 calories, Carbohydrate 68.4 g, Fat 1 g, Fiber 3.7 g, Protein 11.9 g, SaturatedFat 0.1 g, Sodium 41.5 mg, Sugar 1.7 g
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TOP FOOD IN TUSCANY – 14 DISHES YOU HAVE TO TRY
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- Tuscan Salumi. Tuscany is a master of salumi (cured meat made from pork) and the sheer variety of offerings is astonishing. Every area has its own speciality.
- Florence’s favourite soups. Ribollita and pappa al pomodoro are two of the backbones of Florentine gastronomy. “Cucina povera” indicates traditional peasant cooking, dishes often made with very simple ingredients and the “leftovers” in the pantry.
- Panzanella. Another bread-based dish, the summery panzanella is as simple and delicious as it gets. Tuscan (stale) bread gets soaked in cold water and then squeezed dry.
- Crostini Toscani. This is one of Tuscany’s beloved festive starters: Tuscan bread topped with chicken liver paté. Sometimes the slices of bread are soaked in broth or milk first to make them more tender, and served hot.
- Bistecca alla fiorentina. Tuscany loves its meat. And Florence has the reigning champion of steak cuts. The prized Fiorentina, the thick Florentine t-bone steak cooked on a wooden fire which is seared on the outside and red in the middle.
- Cacciucco fish soup. A fish dish to die for, Cacciucco hails from Livorno. This thick fish soup for which at least 6 different varieties of fish must be used – mussels, prawns, palombo, clams, cuttlefish, octopus, scorpionfish, tracina and gallinella.
- Pici. Pici are hand-rolled thick spaghetti made in Siena and the surrounding area. Traditionally they are made without eggs, using only flour and water.
- Pecorino cheese. Pecorino Toscano DOP cheese is Tuscany’s signature cheese. The most famous variety is produced in Pienza, south of Siena. The delicate flavour of a young pecorino (made from ewe’s milk) goes well with pears and vegetables and is a tasty accompaniment to fava beans in Spring.
- Schiacciata all’olio. Tuscan bread is unique because it is unsalted. Schiacciata on the contrary is a flat bread with plenty of salt and olive oil sprinkled on top.
- Tortelli alla Maremmana. The ‘Maremma-style tortelli’ are in fact fresh ravioli stuffed with spinach and ricotta cheese, one of southern Tuscany‘s traditional dishes.
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