Baked Cavatelli Recipe

Ingredients

2 1/2 cup macaroni, wagonwheel or
1 corkscrew
12 oz italian sausage links,
1 sliced 1/2 thick
3/4 cup green onion, chopped
2 cloves garlic, minced
1 can tomato sauce (15 oz)
1 can spaghetti sauce w/mushrooms
1 (14 oz)
4 oz mozzarella cheese, shredded
1 tsp italian seasoning, crushed
1/4 tsp pepper


Directions

Prepare pasta according to package directions. Drain; set aside.

In a large skillet to cook sausage till no pink remains; remove from
skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and
garlic in reserved drippings till tender.

In a 2 quart casserole combine cooked pasta, sausage, onion mixture,
tomato sauce, spaghetti sauce, half of the mozzarella, Italian
seasoning, and papper. Toss gently to combine.

Bake, covered, in a 375 F. oven for 25 minutes. Uncover; sprinkle with
remaining mozzarella. Bake for 5 to 10 minutes more or till heated
through.

NOTE: For individual casseroles, prepare as directed except combine
ingredients in a large mixing bowl. Spoon into 6 individual
casseroles. Bake, covered, in a 375 F. oven for 15 minutes. Uncover;
sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or
till heated through.

Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you
by Nancy Coleman


Servings: 6 servings

 

 

Baked Cavatelli Recipe brought to you by Recipe Ideas


Categories: Cheese; Italian; Meat; Pasta; Sauce


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Food historians have traced the existance of recipes back into the far past, at least as far back as the ancient Egyptians, and quite possibly further than that. However, mostly, these old cook books were just primitive hieroglyphic recipes for meal preparation.

As our culinary historical trip moves to more modern times we have two books published in the fourteenth century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals on the tables of the rich and powerful.

By the arrival of the twentieth century, recipe books were starting to become popular as a result of better eduction, people having increased free time and having more money to spend.

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