Baked Cavatelli

By SMorrissey

nutrition information
Calories 503, Total Fat 24 g, Saturated Fat 9 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 3 g, Cholesterol 58 mg, Sodium 1464 mg, Carbohydrate 43 g, Total Sugar 9 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 23%, Iron 15%. Exchanges: Vegetable 1, Starch 2.5, Fat 1.

Ingredients

• 2-1/3 cups dried cavatelli or wagon wheel macaroni (7 ounces)
• 12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 26-ounce jar pasta sauce
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/4 teaspoon black pepper

Details

Adapted from recipe.com

Preparation

Step 1

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 degree 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.
Makes 5 or 6 servings *Note: For individual portions, spoon the mixture into 5 or 6 individual (8- to 10-ounce) casseroles. Place the casseroles on a large baking sheet. Cover casseroles with foil and bake in a 375 degree F oven for 15 to 20 minutes or until nearly heated through. Uncover, sprinkle with remaining 1/4 cup cheese, and bake about 5 minutes more or until cheese is melted.