Recipe courtesy of Alex Dana
Cavatelli Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 733
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 98
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 30
- Cholesterol
- 70
- Sodium
- 936
- Total: 42 min
- Prep: 10 min
- Cook: 32 min
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
Directions
- 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.